Kale Pesto Recipes
KALE PESTO WITH WALNUT AND PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 cup pesto
Number Of Ingredients 5
Steps:
- Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
KALE PESTO
This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce
Provided by Sarah Cook
Categories Dinner, Main course
Time 10m
Yield Makes enough for 10-12 servings
Number Of Ingredients 8
Steps:
- Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
- To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium
KICKIN' KALE PESTO
This recipe is a wonderful way to enjoy fresh kale! This vibrant, spicy addition to pasta or just over fresh bread has a delicious kick!
Provided by The Gruntled Gourmand
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 5.2 g, Cholesterol 3.5 mg, Fat 9.3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 133 mg, Sugar 0.3 g
CREAMY PESTO & KALE PASTA
Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples
Provided by Esther Clark
Categories Dinner, Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
- Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.
Nutrition Facts : Calories 428 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
KALE ALMOND PESTO
Mid July and pestomania is in the air. I've been working on a variety of pestos night and day for the last week. Today's version is Kale Almond Pesto. http://www.elanaspantry.com/kale-almond-pesto/
Provided by Elanas Pantry
Categories Free Of...
Time 5m
Yield 1 batch, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Place kale in food processor and pulse until chopped.
- 2. Add almonds and garlic, pulse again to incorporate.
- 3. Pulse in salt, lemon juice, oil and pepper flakes.
- 4. Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth).
- 5. Serve over Sesame Crackers.
Nutrition Facts : Calories 257.4, Fat 19.5, SaturatedFat 2, Sodium 626.4, Carbohydrate 17.6, Fiber 4.7, Sugar 1.6, Protein 8.5
KALE PESTO
Make and share this Kale Pesto recipe from Food.com.
Provided by pammyowl
Categories Vegetable
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water.
- Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times.
- Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth.
- Finally add the cheese and pulse a few times. Season with salt and pepper.
- If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.
- These are the basics of my recipe and the way that I prefer it, but you can add more garlic, lemon, or oil if you like.
Nutrition Facts : Calories 1332.7, Fat 139.8, SaturatedFat 17.2, Sodium 61.5, Carbohydrate 21.3, Fiber 4.5, Sugar 1.9, Protein 10.9
More about "kale pesto recipes"
KALE PESTO WITH PASTA RECIPE | BON APPéTIT
Step 3. Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding …
From bonappetit.com
4.4/5 (143)Estimated Reading Time 1 minServings 4
From bonappetit.com
4.4/5 (143)Estimated Reading Time 1 minServings 4
- Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
- Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
- Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
EASY KALE PESTO RECIPE - LOVE AND LEMONS
In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of …
From loveandlemons.com
5/5 (8)Servings 8Cuisine AmericanCategory Component, Sauce
From loveandlemons.com
5/5 (8)Servings 8Cuisine AmericanCategory Component, Sauce
- In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
- Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.
SUPER KALE PESTO RECIPE - COOKIE AND KATE
Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, …
From cookieandkate.com
4.8/5 (82)Total Time 13 minsCategory EntreeCalories 440 per serving
From cookieandkate.com
4.8/5 (82)Total Time 13 minsCategory EntreeCalories 440 per serving
- Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
- Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the flax oil pesto.
- If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.
KALE PESTO RECIPE - SIMPLY RECIPES
Kale Pesto. Prep Time 15 mins. Total Time 15 mins. Servings 5 to 10 servings. Yield 1 1/4 cups. To prep the kale, rinse and pat dry, strip out or …
From simplyrecipes.com
4.5/5 (4)Total Time 15 minsCategory Condiment, SauceCalories 153 per serving
From simplyrecipes.com
4.5/5 (4)Total Time 15 minsCategory Condiment, SauceCalories 153 per serving
KALE PESTO - LIDIA
In a food processor, combine the kale, parsley, garlic, and 1½ teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of the olive oil in a slow, steady stream. Process to make a …
From lidiasitaly.com
From lidiasitaly.com
KALE AND WALNUT PESTO | PRESERVING RECIPE | WHOLEFULLY
Instructions. Heat a small saucepan over medium-high heat. Add in the walnuts, and toast until just fragrant, about 1-2 minutes. Remove from heat. In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. Pulse until everything is well-chopped.
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KALE PESTO | RECIPES | DR. WEIL'S HEALTHY KITCHEN
Fill a large bowl with ice cubes and cold water. Plunge the kale into the boiling water for 3 minutes. Using tongs or a slotted spoon, transfer the kale from the hot water to the ice bath. The cold water allows the kale to keep its bright green color. After 3 minutes, drain the kale in a colander, then squeeze it firmly to press out excess water.
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From drweil.com
KALE PESTO – DO ANYTHING FOODS
Our Kale Pesto is a bright and nourishing staple that pairs well with nearly everything. Marinade chicken or fish, dress up eggs on toast, toss with pasta or sauce up a soup. Packed with antioxidant-, iron- and vitamin-rich kale, this is our daily go-to green sauce. Organic, Non-Gmo, Gluten-Free, Cold Pressure Pasteurized.
From doanythingfoods.com
From doanythingfoods.com
SUPER KALE PESTO - FOOD AND COOKING BLOG
The flaxseed oil substantially ups the quantity of omega-3’s in the pesto. I could not identify the taste of flax in the pesto, which was a huge plus. The oil has actually made a few of my salad dressings taste extremely flax-y. The hemp seeds vanish into the pesto, too, leaving a happily nutty taste and some creaminess.
From thomaszinsavage.com
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EASY KALE PESTO (5-MINUTES TO YUM!)
Instructions. Add the kale, basil, ½ cup olive oil, Parmesan, almonds, and lemon juice (if using) to a blender or food processor. . Blend very well until very smooth, starting on low and slowly working up to high. Stop to scrape down the sides of the bowl or using the stick that came with the blender as needed.
From yummytoddlerfood.com
From yummytoddlerfood.com
KALE PESTO RECIPE
Method. STEP 1. Put the kale into a food processor and pulse until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season.
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From olivemagazine.com
KALE PESTO - A TASTY DIP, SPREAD OR SAUCE FOR KIDS (AND ADULTS!)
Dips like this Kale Pesto are perfect, as an added bonus the kids are actually dipping their veggies into veggies! I love to make sure I add variety to my kids’ lunches/snacks to keep them interested. Simply presenting food in different ways helps with this. This week I added a small layer of the kale pesto to the bottom of a small glass jar ...
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Reserve 1 cup pasta cooking liquid before straining. Meanwhile, pulse the kale, basil, olive oil, walnuts, garlic, lemon zest & juice and salt in a food processor until smooth. Return pasta to the pot and add pesto. Toss to coat, adding pasta cooking liquid as …
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In a food processor, combine the kale, pecans, lemon juice, garlic, and salt. Turn on the food processor and blend until the kale and pecans have broken down into small pieces. While running the machine, drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary.
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Place kale, basil, Parmesan cheese, olive oil, garlic, and lemon juice in a food processor. Add in about ½ teaspoon each of salt and pepper. Blend until everything is broken down and smooth. Taste for seasoning, if needed adjust seasoning. (Note 3) Store the pesto in an airtight container in your refrigerator.
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Pulse walnuts and garlic clove in a food processor until finely chopped. Add kale, olive oil, Parmesan, 2 tablespoons lemon juice, and salt. Process until smooth, scraping down the sides as needed. Taste, then season with additional lemon juice and salt, if desired.
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To begin, heat frozen kale in a non-stick pan over medium heat until just defrosted – about 5 minutes. Then, add defrosted chopped kale, parmesan cheese, almonds, dried basil and salt to a food processor. Next, process mixture until ingredients are fully combined and an even mixture remains. Then, turn the food processor on to low speed and ...
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Kale Cilantro Pesto. Yield: serves 10. Prep Time: 5 minutes. Total Time: 5 minutes. This Kale Cilantro Pesto is a tasty substitute for your ordinary pesto sauce. It features plenty of fresh, healthy kale, cilantro, pepitas, garlic and olive oil, and has a variety of uses!
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In large pot of boiling salted water, blanch kale for 1 minute; drain. Chill under ice water; drain well and pat dry. In food processor, pulse together kale, walnuts, Parmesan cheese and garlic until coarsely ground. Pulse in oil, lemon juice, salt and pepper until smooth. Nutritional facts Per 1 tbsp: about. Fibre 1 g. Sodium 72 mg. Sugars trace.
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DIRECTIONS. 1 In a food processor, add the olive oil, lemon juice, garlic cloves, pine nuts, salt, pepper, basil and kale. Blend for 1 minute and stop. 2 With a spatula, scrape around the sides of the food processor. Push the ingredients down and blend again until smooth.
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From dietdoctor.com
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Directions. Toss the kale, garlic, Parmesan, pine nuts, lemon juice, and salt into a food processor and pulse until combined. With the motor still running, slowly add olive oil through the feed tube, stopping when you reach the desired consistency. (Alternately, you can mash all the ingredients in a mortar and pestle until smooth.)
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HOMEMADE KALE PESTO - BUDGET BYTES
Add about 4 cups of kale to a food processor along with 1/3 cup olive oil, 1/4 cup lemon juice, 1/2 tsp lemon zest, 1 clove garlic, 1/4 cup walnuts, 1/3 cup Parmesan, 1/2 tsp salt, and some freshly cracked pepper. Process the mixture until it is a fine textured paste. Taste, and adjust the lemon, salt, or pepper if desired.
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Step 1. Bring a large saucepan of salted water to a boil. Add the kale, cover and cook over moderately high heat for 10 minutes. drain and rinse with …
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Instructions. Cook pasta according to package directions. Drain and cool for 5 minutes. Meanwhile, make the pesto. Combine kale, basil and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides, then add olive oil, parmesan, garlic, lemon juice, and salt.
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How to Make Vegan Kale Pesto. This recipe requires just 10 minutes, 1 bowl, and 9 ingredients to make. The base is whatever greens you have on hand – such as kale, collards, or beet greens – and fresh herbs. I love the taste of fresh basil and parsley in pesto, so I suggest both. Feel free to customize with whatever greens and herbs you ...
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KALE PESTO RECIPE - COOKING CLASSY
Cover and pulse until finely minced. Add in lemon juice and 1 Tbsp water. Cover, then with processor running pour in olive oil through the feed tube of the lid insert. Thin with a little more water as desired (up to 2 more Tbsp). Store in the fridge in …
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Of all the pesto recipes I’ve made over the years, this simple 5-Ingredient Kale Pesto Recipe is high on the list. It’s packed with vitamins and minerals from fresh green kale, along with healthy fats. That makes this pesto decadent enough to taste like a comfort food, yet fabulous for a low carb or vegetarian diet.
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Directions. Combine kale, basil, walnuts, 1/4 cup oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed ...
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In a large food processor fitted with an "S" blade, combine the kale leaves, walnuts, lemon juice, garlic, salt, olive oil, and 1/4 cup of water. Blend until smooth, stopping to scrape down the blender, as needed. Taste the pesto, and adjust the flavor and texture to your liking. For a smoother pesto, add up to 1/4 cup more water.
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Tightly seal leftover pesto in a glass or plastic container and it will be good for 7 to 10 days. Kale is a hardy vegetable which helps the pesto last. By contrast, after a few days in the fridge fresh basil pesto will start turning a darker color and lose its fresh flavor. Take kale pesto out of the fridge about an hour before using if you ...
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FARRO SPAGHETTI WITH KALE PESTO AND ROASTED SAUSAGES WITH GRAPES ...
Place kale in a food processor and pulse. Add nuts, garlic, lemon, red pepper, pecorino, salt and pepper, then continue to pulse the pesto into a thick paste and stream in EVOO. Cook pasta 1 minute less than package directions and reserve ½ cup water. Drain and return to the hot pot with butter and the water, add pesto and toss pasta for 1 ...
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In the bowl of a food processor, combine kale, basil, and oil and pulse until combined. Add Parmesan, walnuts, garlic, and salt and blend until combined. Store in an airtight container up to 1 ...
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VEGAN KALE PESTO ⋆ 5-MINUTE PLANT-BASED PESTO WITH KALE!
2️⃣ Step Two: Blend the greens, nuts, garlic, and oil. Next process the kale, pine nuts, and garlic cloves in a food processor until finely chopped. Continue to pulse while adding in olive oil. You want a texture that is chunky and well coated with oil. …
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From forkintheroad.co
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