Recipe
Kale Parsley Pesto
Toasted pine nuts, quality Parmesan, extra virgin olive oil and a squeeze of fresh lemon juice bring out the best of kale’s deep, earthy flavors in this quick Kale Parsley Pesto.
- Prep Time:
15 minutes - Total Time:
15 minutes - Makes:
2 cups 1x
15 minutes
15 minutes
2 cups 1x
Ingredients
- 8 cups coarsely chopped kale, no stems (about 4 ounces)
- 2 cups fresh parsley or basil (about 1 ounce, some stems ok)
- 1 cup grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 1/2 lemon, juiced
- 3 cloves garlic
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Add ingredients to food processor. Combine all ingredients in a food processor, starting with 2 tablespoons lemon juice. Work in two batches if you have a smaller food processor.
- Process until very smooth. Process on HIGH until pesto is very smooth, adding more olive oil as needed to create desired texture. Use a spatula to scrape down the side of the bowl once or twice if necessary.
- Season to taste. Season with additional lemon juice and/or salt, to taste.
Notes
Recipe Notes
This recipe makes about 2 cups of pesto which is enough for 2 (16-ounce) packages of uncooked pasta. Freeze in 1 cup portions and defrost as needed for a fast, weeknight dinner.
Ingredient Notes
This recipe works well with both parsley, basil, or even cilantro, so use whatever you prefer or have on hand.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 3 mg
Find it online: https://modernminimalism.com/kale-parsley-pesto/
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