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If I’ve said it once, I’ve said it a million times (what does that saying really mean by the way?), if there’s a food item I suggest every mom always keep in her fridge for a quick dinner fix, it’s pesto. Pesto is your best friend during those times when it’s late in the day and you’re officially too brain dead to make dinner — let alone think about what it should be. I should know, because I feel that way weekly.
I’ve rarely met a kid who doesn’t enjoy pesto. Maybe it’s the unmistakable taste of Parmesan cheese which makes it so addictive for them. Mixed into rice or pasta, as part of an Egg Pesto Melt, whipped up in an omelette (as Chloe has been asking for all this week), or using a good thick spread of it on chicken or fish before baking, pesto is a miracle food which makes most any food taste better.
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Ensure your mealtimes will be super easy from now on. Just make a big batch of this Kale Pesto recipe, put some in the fridge, and then freeze the rest in small individual containers so you will always have some on hand when you need it. And trust me, once your kids taste this, you’re going to need some on hand!
Kale Pesto
Ingredients
- 2 cups packed kale leaves
- 1/2 cup toasted walnuts*
- 2 tablespoons grated parmesan cheese
- 1 garlic clove, roughly chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
Instructions
- Place all of the ingredients in a food processor and puree until smooth.
- Serve over rice, pasta or as a sandwich spread.
- Note: If you don’t have toasted walnuts, you can easily make them. Just spread roughly chopped walnuts on a baking sheet and pop in a 400°F oven for five minutes.
Silly question….you don’t cook the kale?
What a great reminder about pesto! I always forget it’s the one food my kids can agree on. Thanks!
You could use seeds instead! Sunflower, pumpkin, soybeans, etc…
I would also like to know about making this completely nut free. Wondering if I could use soybutter instead?
Do you need to avoid all citrus or just lemons? You could sub freshly squeezed lime or orange juice instead. They would give a different flavor but still help to brighten the pesto! You could also leave it out for a completely different flavor!
Sounds awesome Catherine! My guys love pesto, but we limit how much we eat it because of the Parm. If I make it, I usually sub in Romano made from sheep’s milk, as it is easier for us to tolerate. Good suggestions about the yeast though – I might try half and half. Does anyone have a suggestion for what we could sub for the lemon juice though?
We have dairy and peanut allergies in our house, but I think I’m going to try this with some daiya vegan cheese and either some pumpkin seeds or possibly some almonds (my guy can tolerate them)…I’d like to try adding the nutritional yeast, but have been having trouble finding some not processed with nuts!
Hmm I think that would be too wet and limp even after draining it. I also feel like the frozen kale, since it has been steamed or blanched and then frozen and defrosted it changes the flavor. I really feel like this is a recipe that needs the fresh kale!
Thank you for this wonderful idea! I do not have any fresh kale right now, but I happen to have some frozen kale. Would it work if I defrost and drain it? I feel I cannot wait until I can make a trip to the store :)!
Thanks, I’ll try that!
Laura, you could sub in nutritional yeast for the parm to make it vegan. Tastes just like parm cheese and is packed full of vitamins and protein!
I made the pistachio pesto with spinach last night and my 2 year old daughter loved it (as did I). I can’t wait to try this one!
That looks delicious. What would you substitute for parmesan cheese if you wanted to make this dish vegan?
You can use sunflower or pumpkin seeds instead of nuts! You can definitely leave them out completely if you need to!
I had the same question for a nut-free pesto, too. This kale pesto sounds soooo yummy. I have some nut-free ideas for pesto here: http://www.thekitchn.com/-good-questions-277-155326
Hi, Catherine. I know you sometimes include pasta with kale pesto in the kids’ lunches. Do you substitute something for, or just skip, the walnuts to make it nut-free?
Thanks!