Kale has been labeled a super food by the media for a while now, so here is me jumping on the kale-frenzy bandwagon. This recipe was really only born from the fact that there was an actively expiring box of basil in my refrigerator. In an effort to salvage the dying herb, I picked up some kale and made this beautiful, nutrient-rich pesto from ingredients already in my kitchen.
Kale is loaded with vitamin K, A, and C. When consumed whole, kale also offers plenty of fiber. Sneaking it into salads, turkey meatballs and stir-fry are often my go-to moves with this lovely vegetable. Kale chips are another easy dinner side for nights when your time isn’t as dispensable.
What can you do with pesto besides the tired pasta sauce? You can put it in sandwiches for an extra level of flavor or fold into regular humus and dip veggies in it until your heart is content. I also enjoy spreading pesto onto homemade pizza. Try mixing it into scrambled eggs or sneak it as a layer into your lasagna – seriously, the list goes on and on.
Kale & Walnut Pesto
1 bunch of basil (optional)
4 cups of chopped kale
Zest of 1 lemon
1 TBS lemon juice
1/4 cup walnuts, toasted
3 cloves garlic
1/4 – 1/2 cup olive oil
In a food processor, combine basil through garlic and blend. Season with salt and pepper. With food processor running, drizzle in olive oil until desire consistency is achieved. Feel free to add some parmesan cheese if you so desire.
I also recommend freezing the pesto in ice-cube trays. Once frozen, pop them out and store in a zip lock bag in the freezer. The cubes defrost in no time and are just as delicious.