My quick kale pesto is one of those recipes that I feel have a huge return on investment. All you need are a couple of quality ingredients, a blender, 60 seconds and it’s done – and a lot better than the kind you find ready-made in most supermarkets. And because it has a ton of vitamin-packed kale, it’s a nutrient powerhouse. I like to toss it in my favorite gluten-free pasta but feel free to spread it on flatbreads, crackers, fish, veggies, whatever you like.
PS: If you don’t have kale on hand, try this herb pesto recipe – we love it!
Ingredients
- 3 cups of kale
- 1/4 cup of parmesan (if you want a vegan option, swap it with a tbsp of nutritional yeast)
- 1/4 – 1/3 cup of raw nuts (I use cashews and almonds but almost any nut – except peanut – works)
- 1/3 cup of olive oil
- Juice of one lemon
- A clove of garlic (I can’t eat garlic so omit it, but it really does add a lot of taste)
- Himalayan sea salt
Instructions
- Clean and dry the kale. Chop it up.
- Put it in the blender with all the other ingredients and pulse for about 30 seconds, until it reaches the desired consistency. I like it when it is still a little coarse and not yet like a paste.
- Add additional oil/lemon juice if necessary. It should be slightly runny but not liquid if you want to toss it with pasta. If you prefer to use it as a spread, perhaps use a little less oil/lemon juice.
- If serving with pasta, toss it into hot noodles until they are well coated.