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La Jolla Mom

Delicious Kale Pesto Recipe

BY La Jolla Mom

This kale pesto recipe is courtesy of my mother, who got it from a vegetable vendor (no doubt organic) at the Santa Barbara Farmer’s Market.

As you know, Kale has numerous health benefits.  It’s very high in antioxidants, considered to be anti-inflammatory and have anti-cancer properties.

I admit, I was skeptical but genuinely pleased by the end result. It definitely tastes “healthier” than your standard basil pesto, but it is. La Jolla Girl ate it with no problem. That’s about all I care about. I might suggest that you add the garlic gradually because it might be too strong for kids or people that are sensitive to it.

Easy Kale Pesto Recipe

Ingredients:
2 cups packed kale, blanched for 2 minutes in boiling salted water (we cooked for slightly less than this)
1/4 cup grated parmesan cheese
1 clove garlic
good pinch of salt
1/4 cup extra virgin olive oil

Directions:
Combined the blanched kale, cheese, garlic and salt in the bowl of a blender or food processor.  Puree until fairly smooth.  While motor is running, drizzle in the olive oil until a smooth, loose paste forms (you can add more olive oil if you like but 1/4 gives the consistency the creator of this recipe prefers).  Add more salt and pepper if needed.

So, if you’re trying to add more green vegetables into your diet, try this recipe. You can see in the photo that we didn’t pulverize the kale until it was liquid like, but it’s all a matter of personal preference. I also made it once with the powdered parmesan cheese because I ran out of grated, and it was not nearly as good. I add extra cheese and salt, typically.

How To Select Kale

Look for kale with unblemished, deeply colored, small leaves. Larger leaf kales have a stronger taste. The stems should be sturdy and moist.

See also: Kale, Chorizo And Manchego Pizza Recipe: Yes, It’s Divine

When Is Kale Available?

Year round, though more abundant in winter – early spring.

How To Store Kale

Do not wash prior to storing in the refrigerator as this will cause the leaves to wilt faster. Wrap the kale in a  paper towel and then place it in a plastic bag.  Keep refrigerated as warm temperatures will cause it to wilt as well.

See also: Superfood Salad with Kale, Brussels Sprouts and Goat Cheese

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