SUPER KALE PESTO
This kale pesto recipe is made with Omega 3-rich hemp seeds and flaxseed oil. Ready in under 10 minutes! For a more pantry-friendly option, use walnuts/pecans instead of hemp seeds and/or olive oil for the flaxseed oil (it's just as tasty). Recipe yields about 1 1/4 cups pesto.
Provided by Cookie and Kate
Categories Entree
Time 13m
Number Of Ingredients 11
Steps:
- Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you're serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
- Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn't damage the flax oil pesto.
- If you intend to have leftovers, transfer the amount of pasta you think you'll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.
Nutrition Facts : Calories 440 calories, Sugar 2.2 g, Sodium 372.3 mg, Fat 22.3 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 47.6 g, Fiber 7.3 g, Protein 17.1 g, Cholesterol 4 mg
KALE PESTO
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
Number Of Ingredients 8
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.
KALE PESTO TOASTS WITH RED ONIONS + GRILLED PEACHES
A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.
Categories Appetizer Vegetarian Kale Sponsor
Yield Makes 4-6
Number Of Ingredients 17
Steps:
- Bring a pot of water up to a boil. Set aside a bowl of ice water. Remove the thick stems from the kale. Blanch the kale for 30 seconds, just enough to take the raw edge off, and then quickly shock it in the ice water. Transfer it to a colander to drain. You should have about a heaping cup of blanched kale.
- For the pesto, into a food processor, add the garlic, pine nuts and salt and run until smooth. Add the drained kale and basil and give it a few more pulses to break down. Add in the Parmesan and let it run, drizzle in the olive oil until you reach your desired consistency.
- Add the lemon juice and pulse again. Taste for salt and transfer to a container until needed. The pesto can be made a day in advance.
- Preheat a grill or grill pan to medium high heat.
- Pit the peaches and cut them each into 8 wedges each. Toss them in the olive oil and grill for 3 minutes per side, being careful not to overcook.
- Cut four, 1" slices of fresh bread and toast it lightly. Spread desired amount of pesto on top and distribute a few peach slices and red onion per toast. Garnish with shaved parmesan and fresh ground pepper.
KICKIN' KALE PESTO
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
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
WARM GRILLED PEACH AND KALE SALAD
Wow your guests with this elegant warm grilled peach and kale salad topped with goat cheese.
Provided by Chef Mo
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 8h30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
- Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 20.5 g, Cholesterol 9.2 mg, Fat 14.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 149.3 mg, Sugar 13.6 g
KALE PESTO
This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce
Provided by Sarah Cook
Categories Dinner, Main course
Time 10m
Yield Makes enough for 10-12 servings
Number Of Ingredients 8
Steps:
- Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
- To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium
AVOCADO TOASTS WITH KALE-PISTACHIO PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 avocado toasts
Number Of Ingredients 14
Steps:
- Make the pesto: Pulse the kale, cilantro, pistachios, parmesan, garlic and lemon zest and juice in a food processor until finely chopped. With the machine running, gradually add the olive oil and 1 tablespoon water and process until a chunky paste forms; season with salt and pepper.
- Assemble the toasts: Spread 3 to 4 tablespoons of the pesto on each slice of bread. Very thinly slice the avocados and fan out decoratively on top of each piece of toast. Squeeze the lemon over the toasts and drizzle with olive oil. Sprinkle with sea salt and red pepper flakes.
KALE AND GREEN PEA PESTO
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
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
NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION
My bountiful garden and vegetarian daughter both inspired me to create this nutritious, calcium-rich kale pesto pasta. No one would ever guess that this hearty dish is brimming with produce and is prepared in about 30 minutes. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
EASY KALE PESTO PASTA WITH CHERRY TOMATOES
Perfectly al dente bow tie pasta tossed with garlicky, nutrient-rich pesto and juicy cherry tomatoes and then flecked with Parmesan cheese makes the perfect easy weeknight meal.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
- Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning it off periodically and removing the top to press the kale down toward the blade if necessary.
- With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
- Add salt and pepper to taste.
- Boil the pasta in salted water until al dente, per package directions. Reserve 1/4 cup of the cooking liquid. Drain the pasta, then let cool for a few minutes.
- Add the pasta to a large serving bowl along with 1/2 cup of the pesto, cherry tomatoes, and 1/2 cup Parmesan cheese. Toss until combined, adding a bit of the pasta cooking liquid if necessary which will help distribute the pesto throughout the pasta.
- Add salt and pepper to taste.
- Sprinkle additional Parmesan cheese atop the pasta and serve at room temperature.
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- Place the de-stemmed kale (just pull the leaves away from the center stem), garlic, salt, and pine nuts in the food processor and turn it on until everything is finely chopped, about 30 seconds. If you like chunkier pesto, then process less.
- Add your cheese and extra virgin olive oil and process again for about 10-30 seconds until combined.
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