Kale Pesto

To make this a diary-free pesto, replace the Parmesan cheese with about ¼ cup of pine nuts or walnuts plus a ⅛ teaspoon of salt. Or try my dairy-free pesto using basil and walnuts.

Servings: servings

Calories: 86kcal

Ingredients

1 bunch Kale stalks removed, about 6 stalks or 8 ounces
2 shallots trimmed and peeled; you can sub with green onions
¼ cup olive oil
2 tablespoons lemon juice or more if you like it tangy
2 garlic cloves
¼ cup Parmesan cheese see notes on making this dairy free
salt and pepper to taste

US Customary - Metric

Instructions

Add about 4 cups of water to a saucepan and bring to a steady low boil. Alternatively, you can set up a steamer to steam the kale.
Turn the heat off and add the garlic, shallots, and kale to the boiling water for just a minute or two, and then remove them using a slotted spoon or tongs.
If you're making pasta to go along with the pesto, leave the water boiling and add the pasta now.
Place the garlic, kale, shallots, olive oil, Parmesan cheese, and lemon juice in a food processor or blender, and process until creamy and very well blended.
Season with salt and pepper to taste. I usually add more lemon juice instead of salt. Up to you though.
Now you're ready to use the pesto, or you can store it in a sealed container in the refrigerator for up to a week.

Nutrition