Creamy Kale & Herb Power Pesto
A nutritious and bold twist on traditional pesto — made with kale, herbs, and olive oil for a creamy, flavorful boost to pasta, salads, sandwiches, and dips.
Equipment
- Food processor
Ingredients
- 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
- 8 large-size basil leaves
- ¼ cup 40 g fresh curly parsley
- 3 cloves garlic grated
- 1 teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup 60 ml extra-virgin olive oil, plus more if needed
Instructions
- Chop the kale in a food processor in two batches.
- Remove the first batch, process the second batch, and combine both batches in the processor.
- Add the basil, parsley, garlic, salt, and pepper.
- Drizzle in ¼ cup (60 ml) olive oil and process until a pastelike consistency forms.
- If needed, add more olive oil to reach your desired pesto consistency.
Notes & Wine Advice
Serving Tip:
Try adding this pesto to pasta, sandwiches, or salads for a nutrient-packed boost. You can also pair it with roasted vegetables for a savory touch.
Wine Advice:
A medium-bodied white wine such as Chardonnay or a light red wine like Pinot Noir would complement the rich flavors of this pesto.
Nutrition values
Calories: 180 kcal | koolhydraten: 8 g | Eiwitten: 4 g | Vet: 14 g | Suiker: 1 g