Kale Pesto

Name: Kale Pesto
Yield: Makes 1½ cups (250 g)
Ingredients: ¼ cup (25 g) walnut halves; 2 tablespoons flax seeds; 3 cloves garlic; 3 cups (50 g) packed chopped kale; 1 tablespoon fresh lemon juice; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ¾ cup (180 ml) extra-virgin olive oil; ½ cup (60 g) grated Pecorino Romano cheese

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

Because I just can’t get enough kale, I had to make it into a pesto. This kale pesto is bright green and tastes as vibrant as it looks. I added some flax seeds for an extra oomph of nutrients, but if you don’t have any, just use some extra walnuts.

Ingredients

¼ cup (25 g) walnut halves
2 tablespoons flax seeds</

Sauce
Summer
Gluten-free
Vegetarian

Method

In a food processor, pulse the walnuts, flax seeds, and garlic together. Add the kale and pulse to puree. Add the lemon juice, salt, and pepper and pulse to combine. With the motor running, slowly add the oil and process until smooth. Pulse in the cheese. The pesto can be refrigerated in an airtight container for up to one week. Great on pasta grilled chicken, or with eggs.