You can never have too many good sauce recipes. Sauces can enhance any meal from pasta to roasted vegetables to grilled meat and fish. Pesto is especially versatile. It can dress a salad, potatoes or even be added to cream cheese for a delicious dip.
I will admit, I am not a huge fan of kale, but I do recognize its health benefits. This recipe blends the kale with basil, mint and lemon to make a fresh pesto to brighten up any meal and it freezes well!
Kale and Basil Pesto
A fresh pesto to brighten up any meal
Ingredients
- 1 cup fresh basil leaves torn
- 1 cup fresh kale leaves torn and removed from stem
- 1 Tablespoon fresh lemon mint chopped
- 2 ounces pine nuts
- 2 cloves garlic
- 4 teaspoons lemon juice
- 2 Tablespoons Parmesan shredded
- 1 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- 1/4 cup olive oil may need more or less to make desired consistency
Instructions
-
Add all ingredients except the olive oil into a blender or food
processor. -
Slowly add the olive oil while the blender or food processor is on
medium speed, until everything is blended together and the pesto is your desired
consistency. Add slowly because you can always add more, but can’t take away
what was added. -
Serve with your favorite gnocchi or pasta.
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Wow! This looks very yummy! I can’t wait to try it.
I’ve never made pesto with kale, but it sounds so interesting!
Yum! This Kale and Basil Pesto looks really tasty, Perfect for my vegetables and pasta. Thanks for sharing!
I have never made my own pesto before and now you’re totally inspiring me to do so. This looks so delicious.
It’s very easy! Let me know if you try it!
This is a healthy spin on one of my favorite pasta sauces, I’m excited to try it!