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Wide shot of table scape with a jar containing bright green hummus garnished with a small walnut. Jar is displayed on a table surrounded by sliced sourdough bread, a Parmesan cheese wedge, and shelled walnuts.

Zesty Kale Pesto

Zesty Kale Pesto

A creamy pesto made with kale, garlic, walnuts, and a touch of lemon.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dips and Spreads, Snacks
Cuisine Italian
Servings 10 Servings

Equipment

  • Blender or food processor

Ingredients
  

  • 2-3 cloves garlic or 1 ½ tablespoons jarred chopped garlic
  • 3 cups packed kale (about 1 small bunch), washed and stems removed
  • ¾ cup walnuts or pecans, toasted*
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

Instructions
 

  • In a blender or food processor, blend salt, pepper, garlic, lemon juice, and walnuts or pecans until finely chopped and well combined.
  • Add kale. Drizzle oil into mixture while blending and puree until pesto reaches desired consistency, stopping to scrape down the sides as necessary. If pesto is too thick, add more water or olive oil to thin.
  • Serve over whole-grain pasta, spread on whole-wheat crackers, or serve as a fresh vegetable dip.

*How to Toast Walnuts or Pecans

  • Preheat oven to 350 F.
  • Arrange walnuts or pecans on a cookie sheet in a single layer.
  • Bake 8-10 minutes, turning nuts over several times to toast evenly.
  • Let cool before serving.

Notes

Change it Up
  • No kale on hand? Substitute with basil, parsley, garlic scapes, or chives. For a Mexican inspired pesto, substitute kale for cilantro and the nuts with pepitas.

Nutrition

Serving: 2 tablespoonsCalories: 120calCarbohydrates: 4gProtein: 2gFat: 11gSaturated Fat: 1.5gSodium: 180mgFiber: 1g
Keyword 15 Minutes or Less, Easy, Game Day, Vegan, Vegetarian