Herbed Kale Pesto
I’m always looking for something that has a wide range of usage and this herbed kale pesto can be used as a sauce, dip or a spread! Does anyone else feel like when it comes to taking the time to make a sauce or dip they always want to have multiple uses for it as well make enough that will last you a few uses. I know I do and this recipe is perfect because you can end up using it in so many ways, it is a great thing when it comes to have extra of this pesto. You can use this pesto in grilled meats, as a salad dressing, to accompany grains and to add to vegetables. This kale pesto it’s so versatile that I use it for multiple meals or even on snacks! It is also another way to incorporate more veggies in your food and when you do that, you will feel better about using dips and sauces because you know what goes in each of them and that is so much healthier than store bought.
Now when I say it can be saved and used for later, I mean it. Because you’ve got an entire week to use it! You can either leave it in the fridge and drizzle some olive oil over it every now and then to keep it from browning, or you can store it in the freezer. But you can’t just freeze it any way, you must do it the cute way that I know you’ve all seen. In the ice cube trays or the muffin tins, because then not only do they look cute, you’ve got yourself a perfect portion sized piece of heaven! You can add on your meats while cooking in the stove top, or let it thaw and use it as a dip as well. I can honestly say if you don’t like kale its ok because this recipe incorporate so many other yummy herbs and spices that you won’t even notice the kale. It’s an excellent recipe in a way that is made with a sugar free sweetener Lite and Sweet that I love to use because is natural and is the same flavor and taste as sugar. I only add two teaspoons to round out the flavor of the spices and its so good. Most store bough pesto recipes have sugar as well but make this super fast and avoid the extra calories that comes from sugar.
I used to be so afraid to make sauces. Store bought was always the way to go because it was the easy way out. But after learning about all the unnatural ingredients there are in those store-bought sauces/dressings/dipping’s have I because super motivated in researching for myself, I decided that making my own would not only be healthier but it really is just as easy. This pesto is easy to make, easy to save and even easier to enjoy! Its fresh and flavorful plus you are making with Kale and you all know kale is an excellent source of iron, vitamins, fiber, antioxidant, and many more benefits you should incorporate in your meals. I am super happy to share this simple recipe that will be your family favorite for the robust flavor and excellent health benefit.
6 cups fresh Kale, packed
½ cup fresh Basil, packed
½ cup fresh Parsley, packed
½ cup grated Parmesan cheese
¼ cup Pine Nuts or Pumpkin Seeds
4 Garlic Cloves, chopped
2 tablespoons Lemon juice
2 teaspoons Sea Salt
⅓ cup extra-virgin Olive Oil
2 teaspoons Lite & Sweet
1 teaspoon Black Pepper
- Place the kale, basil, parsley, parmesan, pine nuts or pumpkin seeds, garlic, lemon juice and sea salt in a food processor.
- Pulse the ingredients into a coarse mixture, scraping sides as needed. While pulsing, slowly drizzle olive oil through the top feed tube and process until well combined and pesto looks uniform. (Feel free to substitute different oils based on what’s in your pantry, though generally olive and nut oils work best for pesto.) Taste and adjust the seasonings as you like!
Notes: The prepared pesto can be chilled in the refrigerator for up to 1 week. Store in a small container, press the pesto down to eliminate air pockets and drizzle a little oil over top to prevent browning. You can also freeze extra pesto in ice cube or mini muffin trays and store in a zip-top bag until you’re ready to use it!
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