{"id":18411,"date":"2020-03-03T13:02:34","date_gmt":"2020-03-03T19:02:34","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=18411"},"modified":"2020-03-04T15:37:21","modified_gmt":"2020-03-04T21:37:21","slug":"kale-pesto","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/kale-pesto\/","title":{"rendered":"Kale Pesto"},"content":{"rendered":"

What’s better than a super simple homemade kale pesto<\/strong> packed with parmesan cheese, pumpkin seeds, fresh parsley and a little crushed red pepper? How about the fact that it only takes FIVE MINUTES to make<\/strong>? You HAVE to try this easy, fresh, healthy, versatile sauce recipe!<\/p>\n

\"Kale<\/p>\n

Around this time of year I always begin to crave fresh, healthy, green foods. That’s what springtime is all about! And while it may be warmer here in Texas than other parts of the country, this delicious kale pesto is good year-round used any number of ways.<\/p>\n

Whether you’re serving the pesto on pasta, using it as a spread on a panini, stirring it into a soup, or using it to season chicken or fish, this kale pesto is a fun, unique alternative to the basil pesto you’re probably used to.<\/p>\n

Kale itself doesn’t have much flavor to it, but it adds an earthy, slightly bitter taste to this recipe that’s balanced out beautifully with fresh lemon juice, plenty of parmesan cheese, a little crushed red pepper, and fresh parsley.<\/p>\n

The other unique thing about this is that it’s made without nuts – it uses pumpkin seeds (aka pepitas)<\/em>, making it a nut-free pesto recipe!<\/p>\n

How to make kale pesto<\/h2>\n

It’s so easy to whip up this kale pesto in your food processor in only 5 minutes! Here’s how.<\/p>\n

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  1. First, add most of the ingredients to your food processor<\/strong>. This includes chopped kale (with the stems removed)<\/em>, fresh parsley (you can leave the stems on for this)<\/em>, lemon juice, shredded parmesan cheese, crushed red pepper, kosher salt, and a smashed clove of garlic to your food processor.<\/li>\n
  2. Turn the food processor on for 1-2 minutes<\/strong>, or until a pretty smooth consistency forms. You may have to pause and scrape the sides of the food processor down a few times. I like using a silicone spatula<\/a> to do this.<\/li>\n
  3. Add the pumpkin seeds<\/strong> to the food processor and cover it.<\/li>\n
  4. Gradually drizzle in olive oil<\/strong> through the top of your food processor while pulsing it. You’ll probably need about 10-20 pulses, or until the pumpkin seeds are all chopped up and the oil has integrated fully into the sauce.<\/li>\n<\/ol>\n

    Ta da! That’s it!<\/p>\n

    \"How<\/p>\n

    How to make it vegan<\/h2>\n

    The only animal product used in this kale pesto is parmesan cheese. To make it vegan, simply omit the parmesan cheese.<\/p>\n

    If you omit the cheese, I recommend doing two things to pump up the flavor.<\/p>\n

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    1. First, add a little more salt<\/strong>. Parmesan is salty, so leaving it out may cut down on that basic seasoning.<\/li>\n
    2. Second, I recommend toasting the pumpkin seeds before adding them<\/strong>. Toasting them will add a deeper flavor with a hint of umami, that you may be missing without the cheese. You can do this in a dry skillet over medium heat, tossing them frequently to avoid burning, or in your oven at a high temperature on a parchment-covered baking sheet.<\/li>\n<\/ol>\n

      How to store homemade pesto<\/h2>\n

      Homemade pesto will keep for at least a week – maybe even longer – in an airtight container or jar in your refrigerator.<\/p>\n

      If you want to store it for longer than that, you can freeze homemade pesto for up to 6 months. This is great if you want to portion out the pesto or make it in bulk.<\/p>\n

      \"Kale<\/p>\n

      Wondering how to make the kale less bitter?<\/h2>\n

      I’ve got you. Kale CAN be bitter, especially if it’s grown in warm weather, but it doesn’t have to be.<\/p>\n

      Here’s what I recommend: cut the kale BEFORE washing it, and soak the cut kale in ice water. Then wash, dry, and use!<\/p>\n

      Here’s more on how to prep, cut, wash, and store kale<\/a>.<\/p>\n

      How to use kale pesto<\/h2>\n

      You can use kale pesto in any way that you would use basil pesto.<\/p>\n