Kale Pecan Pesto
A bright, earthy kale pecan pesto made with fresh kale, toasted pecans, olive oil, garlic, lemon, and Parmesan for a rich, creamy, nutrient-dense sauce.
Ingredients
- 3 cups packed kale, thick ribs removed
- 1/2 cup raw pecans
- 1–2 tablespoons lemon juice, to taste
- 1 medium-to-large garlic clove
- 1/2 teaspoon fine sea salt
- 1/2 cup extra-virgin olive oil
- 1/1 cup grated Parmesan cheese
Instructions
- Remove the thick stems from the kale and roughly chop the leaves.
- Lightly toast the pecans in a dry skillet over medium heat for 2–3 minutes if desired.
- Combine kale, pecans, garlic, lemon juice, and sea salt in a food processor and pulse until finely chopped.
- With the processor running, slowly stream in the olive oil until smooth and creamy.
- Add the Parmesan cheese and pulse to combine.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve with pasta, spread on bread, or drizzle over vegetables.
Notes
- Toast the pecans for deeper flavor.
- Add red pepper flakes for heat.
- Swap Parmesan with nutritional yeast for a vegan version.
- Herbs like basil or parsley can be added for a more herb-forward flavor.
- Freeze in ice cube trays for easy portioning.
Find it online: https://recipefeastful.com/kale-pecan-pesto/