Kale the Day: A Flavorful Pesto To Celebrate Kale Day
Happy National Kale Day! 🥳
Impact-Site-Verification: 191cb5d0-cd97-4883-9d21-78edb2857868 Yes, you read that right—there’s a whole day dedicated to this mighty green! While it might not get the same spotlight as pumpkin spice in the fall, kale is a seasonal superstar that shines in everything from juices to hearty salads.
But today, I’m taking kale on a new adventure: Kale Pesto.
Now, before you think, “Kale? Pesto? Won’t that taste like lawn clippings?”— let me stop you right there. This pesto is rich, savory, and has just the right amount of zest, with none of that “earthy” aftertaste people tend to fear. It’s creamy, full of flavor, and balanced with the perfect hint of citrus. Plus, it’s packed with nutrients, so you’re getting a flavor bomb and a vitamin boost in one delicious bite.
Kale is one of those veggies that packs a punch nutritionally, offering a big dose of vitamins A, C, and K, as well as antioxidants and fiber. So why not take advantage of its superpowers by turning it into a versatile sauce that you can use for pasta, sandwiches, or even as a dip?
Here’s what you’ll need to whip up this nutritious green gold:
Ingredients:
- 1 bulb of garlic (roasted for a milder flavor or raw for more bite)
- 10 kale leaves (around 150g), stems removed
- A handful of almonds (about 1/4 cup, but feel free to substitute with walnuts or pine nuts)
- Juice of 1/2 lemon
- Olive oil (about 1/2 cup, or more if needed for your desired consistency)
- Parmigiano Reggiano (1/2 cup, freshly grated)
- Salt and pepper to taste
You can either use a blender or food processor for this recipe. Personally, I used Vitamix blender do help blend down the almonds.
This recipe makes enough to toss with your favorite pasta, spread over toast, or even serve as a dip for veggies and crackers. It’s vibrant, delicious, and a great way to celebrate kale in all its glory on National Kale Day—or any day.
Now lets get to cooking!
Kale Pesto
Equipment
- Blender or Food Processor
Ingredients
- 1 garlic bulb
- 10 kale leaves 150 g
- 1/2 lemon
- 1 handful of almonds
- 20 g parmigiano reggiano
- 1/2 tsp salt & pepper
Instructions
- Pre-heat the oven to 400F
- Cut the garlic bulb in half, drizzle some olive oil on top and wrap it up in foil
- Bake the garlic for 25 minutes and let it cool
- As the garlic cools, set a pan of water on the stove and turn the heat on high to boil. Tear the kale leaves off the stem while the water heats up.
- Boil the kale leaves for about 30 seconds then use a pair of tongs and dip the leaves in ice cold water too cool. Squeeze the excess water and place in a blender or food processor.
- Add all of the other ingredients – minus the olive oil – into the blender. Turn on the blender and slowly pour in the olive oil.
- After about 30-60 seconds of blending, do a quick taste test to see if it needs more salt and pepper.
- Finally, throw it a giant spoonful of pesto in your pasta, with a splash of pasta water and parmigiano reggiano and enjoy!
Notes
