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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.
I hardly ever have all the necessary ingredients on hand to make one of your wonderful recipes but clearly my luck is changing for the new year, not only did I have everything I already made the pesto and had it for lunch. Thanks so much!
Great timing! Always looking to weave more veggies into our diet and Whole Foods have organic kale on sale this week!
You could also try different kinds of kale, if you can find it. Maybe the purple kale would be less bitter.
The other ingredients (the lemon juice especially) help to cut the bitterness!
I love kale, but I always have it cooked because for me, it’s a bit bitter. Does this come out bitter, or do the other ingredients help with that? Thanks! (By the way, you are simply fantastic! Love all your recipes! Everything I have made has turned out great!)
This looks great! looking forward to trying!! thanks!
I love pesto, but I too have a kiddo who is allergic to nuts and garlic, and canola oil, and a slew of other things. So, I’ve read the tips regarding either leaving out the nuts, or subbing with pumpkin or sunflower seed. You don’t happen to have a recommendation on subbing garlic? I know it’s a flavor chance if i don’t include it. I tried making hummus once and leave out the garlic and it completeely changed the taste. Basically, not tasty. So, in addition to a garlic-free pesto, I’m looking for a garlic-free hummus as well, but don’t know if that’s possible
You could substitute sunflower or pumpkin seeds!
maybe toasted soy nuts would work for those that are nut free?
I also would like to know if its possible to make without nuts??
Hmm no seeds? You could just leave them out altogether! It will be a slightly different consistency and flavor, but will still be delicious!
Looks delicious. I’d also like to know about making it nut and seed free, if possible?
If you can use seeds I would recommend using sunflower or pumpkin seeds! Otherwise just leave them out! Maybe use a bit more kale if you’re going to leave the nuts out altogether.
My daughter is allergic to nuts. Are the walnuts necessary or can you recommend something else besides nuts, pinenuts, etc?
My family and I love pesto! I can’t believe I never thought about making kale pesto! I’m so going to try it this weekend after I pick up our farm share. Yum.
Nope, leave it raw!