Dr Jens Kale Pesto Recipes

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KALE PESTO



Kale Pesto image

This vibrant kale pesto is bright, nutty, and delicious! Toss it with pasta, or find more serving suggestions in the post above. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Provided by Jeanine Donofrio

Categories     Component     sauce

Number Of Ingredients 8

½ cup pepitas
1 small garlic clove
¼ cup grated Parmesan cheese (or 1 tablespoon nutritional yeast)
Heaping ¼ teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped curly kale
2 tablespoons lemon juice
½ cup extra-virgin olive oil

Steps:

  • In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
  • Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

KICKIN' KALE PESTO



Kickin' Kale Pesto image

This recipe is a wonderful way to enjoy fresh kale! This vibrant, spicy addition to pasta or just over fresh bread has a delicious kick!

Provided by The Gruntled Gourmand

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 8

1 bunch lacinato (dinosaur) kale, stems removed
½ cup grated Parmesan cheese
⅓ cup pine nuts
¼ cup habanero-infused extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons Meyer lemon juice
2 pinches freshly ground black pepper
1 pinch kosher salt

Steps:

  • Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 5.2 g, Cholesterol 3.5 mg, Fat 9.3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 133 mg, Sugar 0.3 g

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  • To a food processor or small blender, add the basil, parsley, kale, nuts/seeds, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
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