Kale Basil Pesto Spread
Kale Basil Pesto Spread combines fresh kale, basil, parsley, garlic, and extra-virgin olive oil in a vibrant dairy-free sauce. It is perfect for pasta, sandwiches, roasted vegetables, or dipping bread.
Equipment
- Food processor
- Measuring spoons
- Silicone spatula
- Storage Container, Airtight
Ingredients
- ½ cup Extra-Virgin Olive Oil
- ½ teaspoon Black Pepper freshly ground
- 2 teaspoons Coarse Sea Salt
- 6 cloves Garlic grated
- 16 large Fresh Basil Leaves
- 24 ounces Kale stems removed and leaves torn
- 1 cup Fresh Curly Parsley
Instructions
- Wash the kale, basil, and parsley thoroughly.
- Dry the leaves completely.
- Place half of the kale in a food processor.
- Process until finely chopped.
- Transfer the chopped kale to a clean bowl.
- Process the remaining kale until finely chopped.
- Return all the chopped kale to the food processor.
- Add the basil, parsley, garlic, sea salt, and black pepper.
- Process until the herbs are finely chopped.
- Keep the food processor running.
- Slowly pour in the olive oil.
- Process until a thick and evenly blended pesto forms.
- Stop the food processor and scrape down the sides with a silicone spatula.
- Process again until the desired consistency is reached.
- Transfer the pesto to an airtight container.
- Serve immediately or refrigerate until needed.
Notes & Wine Advice
Serving Suggestions
Toss the pesto through warm pasta, spread it over sandwiches, or spoon it onto roasted vegetables. It can also be served as a dip with crusty bread, crackers, cucumber, carrots, or bell pepper strips.Recipe Notes
Dry the kale and herbs thoroughly after washing because excess water can make the pesto thin and reduce its storage life. Process the kale in batches so the food processor can chop it evenly without becoming overloaded.Variations
Add fresh lemon juice for acidity or nutritional yeast for a savoury, cheese-like flavour. Roasted garlic creates a milder result. For a creamier version, blend in one ripe avocado shortly before serving.Storage
Transfer the pesto to an airtight container and smooth the surface. Cover it with a thin layer of olive oil to reduce contact with air and preserve its green colour. Refrigerate it for up to five days or freeze individual portions for up to three months.Wine Advice
A crisp Pinot Grigio balances the earthy kale and sharp garlic. A fresh Sauvignon Blanc also pairs well with the basil, parsley, and green vegetable flavours.Nutrition values
Serving: 1 cup | Calories: 285 kcal | Carbohydrates: 17 g | Protein: 8 g | Fat: 24 g | Saturated Fat: 3 g | Sodium: 118 mg | Sugar: 3 g