{ Kale Pesto }

I don’t know about you, but over here, once the kale begins producing in the garden– it doesn’t stop all season! We really do love the tasty super veg, but we are always looking for new and creative ways to use it in our meals. This simple pesto is a regular in our kitchen. It is delicious!

Ways to use your pesto:

We particularly love ours on pasta, using this pesto pasta sauce method. You can also freeze the sauce in batches and use in all kinds of ways throughout the year, long after garden season has ended. Let us know what creative dishes you make with yours!

Print Recipe

Kale Pesto

Spread on sandwiches, pizza, pasta, and more!
Servings: 2 cup

Ingredients

  • 1/4 cup walnuts (substitute with other nut/seed such as almonds, pumpkin seeds or sunflower seeds)
  • 1/2 cup oil
  • 1/2 cup grated parmesan cheese, plus extra for serving
  • 2 cups packed, torn, kale leaves

Instructions

  • Combine all ingredients in blender or food processor.
  • Pulse until well combined.
  • Use as a spread on sandwiches, as pizza sauce, or for pasta sauce (see recipe link above).
  • Store in sealed container in refrigerator, lasts up to 5 days. Or in freezer for up to 6 months.