Kickin Kale Pesto Recipes

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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



Kickin' Kale Pesto image

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

1 bunch lacinato (dinosaur) kale, stems removed
½ cup grated Parmesan cheese
⅓ cup pine nuts
¼ cup habanero-infused extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons Meyer lemon juice
2 pinches freshly ground black pepper
1 pinch kosher salt

RICOTTA-KALE PESTO APPETIZER TOASTS

Entered for safekeeping, from NY Times Magazine, 11/10/13. I'm including this one as part of the set, and I'll try it when I jump on the kale bandwagon for its health benefits. The purists will lick off the kale pesto and let the ricotta go. I added the recommendation to roast 8 garlic cloves as part of the prep, that would add about 30-40 passive minutes to the cooking time.

Provided by KateL

Categories     Cheese

Time 22m

Yield 8 serving(s)

Number Of Ingredients 17



Ricotta-Kale Pesto Appetizer Toasts image

Steps:

  • Preheat oven to 350 degrees F.
  • Blanch kale in boiling water, about 2 minutes. Pat dry.
  • In a food processor, finely chop kale with walnuts, grated Parmesan cheese, 1 garlic clove, 1 tablespoon lemon juice and anchovy paste. With the motor running, pour in 1/2 cup olive oil and season with salt and pepper, to taste.
  • Roast Garlic (Optional): Step will be easier and tastier if you take the time to roast 8 cloves of garlic.
  • Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
  • Rub each toast with a garlic clove. (If you roasted garlic in Step , the garlic will squeeze out and allow it to be spread like a paste.).
  • Spread each toast with ricotta cheese and top with kale pesto. Season with salt, pepper and lemon juice, to taste.

Nutrition Facts : Calories 603.9, Fat 25.1, SaturatedFat 4.5, Cholesterol 7.5, Sodium 759.4, Carbohydrate 77.4, Fiber 4.1, Sugar 3.6, Protein 19.6

1 bunch kale, ribs removed
1/2 cup walnuts
1/4 cup parmesan cheese, grated
1 garlic clove
1 tablespoon lemon juice
1 teaspoon anchovy paste
1/2 cup olive oil
salt, to taste
pepper, to taste
8 garlic cloves, preferably roasted
1/4-1/2 cup ricotta cheese
salt, to taste
pepper, to taste
lemon juice, to taste
1 baguette, sliced diagonally in 1/3-inch thick slices
4 -8 teaspoons olive oil, for basting
salt, to taste

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     Sauces

Time 10m

Yield 10

Number Of Ingredients 8



Kickin' Kale Pesto image

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

1 bunch lacinato (dinosaur) kale, stems removed
½ cup grated Parmesan cheese
⅓ cup pine nuts
¼ cup habanero-infused extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons Meyer lemon juice
2 pinches freshly ground black pepper
1 pinch kosher salt

KALE PESTO & CHICKEN GNOCCHI

Go green with our kale pesto and chicken gnocchi, full of nutritious ingredients. A balanced, easy dish, it's ideal for busy days and takes just 20 minutes

Provided by Liberty Mendez

Categories     Dinner

Time 20m

Number Of Ingredients 13



Kale pesto & chicken gnocchi image

Steps:

  • Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.
  • Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.
  • Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.

Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium

65g kale, washed and roughly chopped
100g spinach
1 small garlic clove, roughly chopped
1 lemon, zested and juiced
½ small bunch of basil, plus extra leaves to serve
15g pine nuts
1 tbsp parmesan, plus extra to serve
25ml olive oil
250g cooked chicken breast, shredded
200g frozen peas
50g light crème fraîche
300ml vegetable stock
300g gnocchi

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