Kale Pesto

July 13, 2015Katie
how do you make kale pesto

We have a really healthy crop of kale in our garden this summer, mostly because I have stopped trying to fight those dadgum cabbage moths that kept munching them down to the ribs last year. Instead, this year, I just loosely draped some netting over my second raised bed.  You can see the bed in back from when I covered it in late spring this year in the photo below.

Growing kale

I also have broccoli in there that’s being rescued from the critters. Even though I’ve covered them, this year I have taken to running around the yard brandishing whatever weapon I can find and hunting those darn white moths down.  I told Mr. Wonderful that I feel like I’ve become a cabbage moth serial killer. I have to remind myself often that they are not pretty white butterflies but the savage and greedy destroyers of my hard gardening work!


A few have still found their way back in, but for the most part, I am picking healthy stems almost daily!

Last night I whipped up a quick batch of kale pesto to stuff some Porterhouse pork chops with and it is so pretty and vibrant-green, I will probably freeze several batches of this for the winter as well!

You make it pretty much the same as other pestos and as I have a ton of basil as well (Three kinds this year including Osmin purple), I still added that in for flavor as well.

Osmin basil

Just make sure you remove the kale stem (or ribs) before you use it. I just fold the entire thing at the stem and rip the kale off with my hands, but some people prefer to slice it off (while folded) with a knife.

kale collage remove ribs stem

Then toss all the ingredients into a food processor and whiz it up, drizzle in some olive oil and you’ve got some healthy kale pesto which you can use in a variety of ways.  There are two cups of kale, one cup of basil, 1/2 cup of walnuts, one garlic clove and some salt and pepper along with one-fourth of a cup of olive oil (see the easy printable recipe at the bottom of the page!)

kale pesto recipe ingredients

Spread it on toasted bread and sprinkle with some good shavings of cheese, mix it with your favorite pasta, toss it with roasted or grilled vegetables,  or use it as the base for a vinaigrette and pour it over fresh tomatoes and cucumbers for a summer salad.

I’ll be posting the recipe for the stuffed Porterhouse chops later this week, so stay tuned!

Whatever way you use it, know that you’re getting some super health food additions to your diet! Eat more kale!

how do you make kale pesto

Kale Pesto
 
Prep time
Total time
 
Author:
Recipe type: Sauces/Spreads
Serves: 6
Ingredients
  • 2 c. kale, stem removed and roughly chopped
  • ½ c. walnuts
  • 1 c. fresh basil leaves
  • 1 garlic clove
  • ½ c. parmesan cheese, grated
  • ½ t. salt
  • ¼ t. pepper
  • ¼ c. olive oil
Instructions
  1. Place all ingredients in food processor and pulse until fairly small chunks are created of all
  2. Turn processor on and drizzle olive oil in tiny stream
  3. Consistency should be thick but spreadable

 

how do you make kale pesto recipe

 

2 Comments

  • Stephanie

    July 13, 2015 at 9:46 am

    Sometimes I stand in the produce section and stare at the kale and have an internal conversation with the kale. I know I should buy it b/c it's so good for me but I have no idea what to do with it. I do now! This looks delish!
    1. Katie

      July 13, 2015 at 11:40 am

      Stephanie - what do you say to the kale? I'm curious! It also could be that you're cutting it too big. I don't like huge pieces of it but if I thinly shred it, I like it. I hope you enjoy the recipe!

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