Kale Pesto
This vibrant, healthy kale pesto is a fantastic twist on the classic. With the rich, earthy flavors of kale and fresh herbs, it’s a perfect addition to any dish!
Equipment
- Food processor
- Large-size saucepan (optional for wilting kale)
Ingredients
- 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
- 8 large-size basil leaves
- 40 g fresh curly parsley
- 3 cloves garlic grated
- 1 teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup 60 ml extra-virgin olive oil, plus more if needed
Instructions
- Chop the kale in a food processor in two batches.
- Remove the first batch and add it back in once the second batch has been processed.
- Combine both batches of kale with the basil, parsley, garlic, salt, and pepper.
- Drizzle in ¼ cup olive oil and process until it reaches a pastelike consistency, adding extra oil if needed.
Notes & Wine Advice
Serving Tip:
This pesto pairs beautifully with pasta, spread on toast, or as a topping for roasted vegetables. Add toasted pine nuts for a rich, crunchy twist.
Wine Advice:
Pair with a crisp white wine, such as Sauvignon Blanc, to complement the earthy flavors of the kale and basil.
Nutrition values
Calories: 110 kcal | koolhydraten: 7 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 1 g