Kale Stem Pesto Recipe

Cooking Directions

• STEP 1.Remove the stems from a bunch of kale and chop them into small pieces.
• STEP 2.In a food processor, combine the kale stems, garlic, Parmesan cheese, pine nuts, and lemon juice. Pulse until well combined.
• STEP 3.With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Transfer the pesto to a jar or container and store in the refrigerator for up to a week.
• STEP 6.Serve the kale stem pesto on pasta, spread it on sandwiches, or use it as a dip for vegetables.

Cooking Tips

• If the pesto is too thick, you can add more olive oil to thin it out.
• To make the pesto vegan, omit the Parmesan cheese or use a vegan alternative.
• You can also add other herbs or greens, such as basil or spinach, to customize the flavor of the pesto.

Storage and Serving

• Store the kale stem pesto in an airtight container in the refrigerator.
• Serve the pesto at room temperature or slightly warmed.
• Use the pesto within a week for the best flavor.