Kale And Green Pea Pesto Recipes

KALE AND GREEN PEA PESTO

Kale and Green Pea Pesto image

Silky and sweet from the peas, with a boost of nutrients from the kale, this is just fantastic for any normal pesto application. Happens to be vegan, too! Stir into noodles, use it to sauce a pizza, spread on toasted baguettes as an appetizer--many possibilities. Amounts are, as always, just estimates. This makes a fairly large amount of pesto; I found that it keeps very well in the fridge, staying bright green if topped in its airtight container with just a bit of extra lemon juice.

Provided by Just Garlic

Categories Sauces

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 bunch kale, chopped
3 -6 garlic cloves, minced
2 cups frozen peas
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch red pepper flakes (optional)
3 tablespoons lemon juice
additional olive oil

Steps:

Heat the olive oil in a large saute pan (use one with a lid--you'll need it in a minute).
Add and cook the kale on medium heat until it just begins to get tender, then add the minced garlic and cook 1 more minute until garlic becomes fragrant.
Now add the peas, salt, pepper, and red pepper flakes, stir well, then add the lemon juice, a splash of water, and cover the pan.
Once the peas are warmed through, turn off the heat and uncover.
Carefully pour your cooked veggies into your food processor and pulse several times. Begin processing (lowest speed if you happen to have options), adding additional olive oil in a thin stream as necessary to achieve your desired consistency. If I have it around, I like to use the liquid from a jar of good olives at this point instead of the olive oil: it's up to you.
Once you've reached a smooth consistency you're happy with, taste the pesto for seasoning. Add more salt/lemon juice/pepper as desired, pulse to combine, then you're done and ready to use your pesto!

Nutrition Facts : Calories 71.5, Fat 3.7, SaturatedFat 0.5, Sodium 192.7, Carbohydrate 7.9, Fiber 2.1, Sugar 1.8, Protein 2.7

ZUCCHINI PASTA WITH PEAS AND A KALE PESTO

Zucchini Pasta with Peas and a Kale Pesto image

Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.

Provided by Cindy Anschutz Barbieri

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 46m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons kosher salt, divided, or more to taste
1 bunch kale, stemmed
1 tablespoon pine nuts
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, chopped
5 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
¼ teaspoon red pepper flakes
3 large zucchini, cut into noodle-shape strands
7 ounces frozen petite peas

Steps:

Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
Remove the saucepan from heat and add peas and the kale pesto; toss to combine.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 27 g, Cholesterol 1.1 mg, Fat 8.7 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 3635 mg, Sugar 6.9 g

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