It seems that my family is always cooking the same 10 things for dinner so I have decided it is time to explore new recipes. I have been noticing a lot of pesto recipes floating around the internet and decided to try one out. I loved that this recipe for Kale Pesto is versatile (you could substitute just about any green leafy vegetable for the kale) and it is no-cook! I always have a small helper in the kitchen so I love anything that is simple and quick to pull together.
1/2 Tablespoon fresh lemon zest
2 Tablespoons fresh lemon juice
2 Cloves fresh garlic, minced
2/3 Cup Olive Oil
1/2 Cup Parmesan Cheese, grated
1/2 Cup Pine nuts (I used unsalted)
1 Bunch of Kale
1/2 Teaspoon Kosher salt
Dash Black Pepper
Wash the kale in cold water and remove the stems and large veins from the middle of the leaves. Tear the kale so you can fit it into your food processor. Add the kale into your food processor and pulse a few times until the leaves are finely chopped up. You may have to add the kale in several batches to get it to all fit into the food processor.
Once kale is finely chopped, add in the parmesan cheese, lemon zest, and pine nuts. I did chop up the pine nuts a little before adding it to the food processor but I am not sure it was needed. Mix all ingredients together in food processor for about 30 seconds.
Add in minced garlic and fresh lemon juice. Mix together for about 10 seconds.
Lastly, add in olive oil, salt and a dash of pepper. Mix all up in the food processor until well blended.
The night I prepared this I served it over fresh pasta for dinner and everyone enjoyed it. Well, honestly, my picky 4 year old daughter was concerned at how green her noodles were but my son thought it was great. The next day I used it as a spread on a sandwich and it was delicious. I have found that it held well in the refrigerator and when I thought about it, there were many uses for fresh Kale Pesto.