Kale Pesto

Anthony Nicometi Jr


Now, I know I wasn't the first to do this...But whoever did deserves a freaking James Beard award! Over a pile of whole wheat or corn pasta with some fresh broccoli and some green onions, makes for the BEST diet dinner! Very satisfying. I hope you try this!

★★★★★ 2 votes
2 - 3
10 Min
5 Min


Add to Grocery List

1 bunch
1/4 c
unsalted cashews (or your favorite nut, pinenut is traditional)
1/3 c
grated parmesan cheese
clove of garlic
extra virgin olive oil
squeeze of lemon juice

How to Make Kale Pesto


  • 1Bring a pot of water to a boil. And Blanch your bundle of Kale for 20-45 seconds. Shock in a bowl of ice water and set aside to drain slightly.
  • 2In your blender add the cashews and pulse until coarse.
  • 3Mince your one clove of garlic and add to the blender. Add the blanched Kale and blend until broken down. Then add the parmesan and mix again until combined.
  • 4With the blender on, slowly drizzle olive oil in the feed until a sauce consistency is formed. Add the squeeze of lemon, and pulse once more to disperse evenly
  • 5Toss with your pasta, and you're done!

Printable Recipe Card

About Kale Pesto

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Collection: Fresh Finds
Other Tags: Quick & Easy, Healthy
Hashtags: #sauce, #kale, #pesto

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