Name: Kale Pecan Pesto Recipe
Total time: 10 min
Yield: 1
Cuisine: Italian

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Extra kale? Make this easy kale pesto recipe Its an absolutely delicious way to eat your greens. Use it like regular basil pestoon pasta, pizza and more Recipe yields about 1 cups. 

How to make Kale Pecan Pesto  Recipe

Cookie And Kate

Crawler

Italian

<p>Extra kale? Make this easy kale pesto recipe Its an absolutely delicious way to eat your greens. Use it like regular basil pestoon pasta, pizza and more Recipe yields about 1 cups. </p>

Packed kale,  preferably the tuscan/lacinato variety,  thick ribs removed

Raw Pecans

Lemon juice,  to taste

Medium to large clove garlic

Fine sea salt

Extra virgin olive oil

In a food processor, combine the kale, pecans, lemon juice, garlic, and salt. Turn on the food processor and blend until the kale and pecans have broken down into small pieces.

step 1

While running the machine, drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Then add the cheese and process briefly to combine.

step 2

Taste and add more lemon juice, for zing (up to 1 tablespoon), or salt, for overall flavor and to cut the bitterness of the kale (up to teaspoon). Use as desired.

step 3

Leftover pesto keeps well in the refrigerator, covered, for up to 10 days. Or, freeze it for up to 6 months. (i like to freeze pesto in ice cube trays. Once frozen, pop out the cubes and store in a freezer-safe bag.).

step 4

Cookie and Kate

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Kale Pecan Pesto Recipe

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