Name: Kale Pesto
Prep time: 5 min
Ingredients: ½ cup pepitas; 1 small garlic clove; ¼ cup grated Parmesan cheese (or 1 tablespoon nutritional yeast); Heaping ¼ teaspoon sea salt; Freshly ground black pepper; 2 packed cups chopped curly kale; 2 tablespoons lemon juice; ½ cup extra-virgin olive oil

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.

Kale Pesto

pepitas

garlic clove

Parmesan cheese (or 1 tablespoon nutritional yeast)

Heaping ¼ teaspoon sea salt

black pepper

curly kale

lemon juice

olive oil

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

Prep Time: 5 minutes

Servings: 8

Author : Jeanine Donofrio

Ingredients

Instructions

Top similar recipes

Kale pesto

Kale Pesto

Kale-Basil Pesto

Super Kale Pesto

Tuscan Kale Pesto

Kale Pesto Pasta

Kale Pesto Chicken Pasta

Almond And Kale Pesto

Kale Pesto With Pasta

Kale Walnut Pesto Pasta

Walnut-Kale Vegan Pesto

Easy Kale Pesto Recipe

Hemp Seed & Kale Pesto

Kale Pesto Recipe | VitamixSend

Kale Pecan Pesto Recipe

Creamy pesto & kale pasta

Kale Pesto Pasta Salad

Collard Greens and Kale Pesto

Kale Detox Salad w/ Pesto