Dips and Spreads

Zesty Kale Pesto

A creamy pesto made with kale, garlic, walnuts, and a touch of lemon.
Recipe by Michigan Harvest of the Month™
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.
Save
Cost per servingPer serving$0.43
Makes10 servings
Total timeTotal25 minutes
Prep 15 minutes Cook 10 minutes
Prep 15 minutes Cook 10 minutes
Print Recipe

Equipment

  • Blender or food processor

Ingredients

Makes 10 servings. Check items off as you go.
  • 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

Directions

  1. In a blender or food processor, blend salt, pepper, garlic, lemon juice, and walnuts or pecans until finely chopped and well combined.
  2. 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.
  3. Serve over whole-grain pasta, spread on whole-wheat crackers, or serve as a fresh vegetable dip.

*How to Toast Walnuts or Pecans

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

Nutrition per serving

1 serving is 2 tablespoons
  • Sodium180mg
  • Calories120
  • Carbohydrates4g
  • Fiber1g
  • Fat11g
  • Protein2g
Serving: 2 tablespoonsCalories: 120calCarbohydrates: 4gProtein: 2gFat: 11gSaturated Fat: 1.5gSodium: 180mgFiber: 1g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
Scroll to Top