Pesto is one of those classic sauces that'll never disappoint, plus its super easy! It's usually made for pasta primavera, which is a pasta with tons of spring vegetables.
I substituted pine nuts for almonds, since we had a ton of almonds stored in the refrigerator. And anytime I can substitute an herb for kale, count me in. This sauce is definitely a guilt free sauce to have with wheat, chickpea, brown rice pasta, or whatever your heart desires. If you don't want it with pasta, add this as a spread on your bread for a chicken sandwich, flatbread pizza, grilled protein or vegetables.
Kale Almond Pesto
Ingredients
½ cup toasted almonds
2 cups packed kale
1 cup packed basil
2 garlic cloves
1 ⅓ cup grated parmesan
½ tsp salt
½ tsp fresh cracked pepper
¾ cup extra virgin olive oil
Directions
1. Using a food processor or blender, add the almonds and pulse for a few seconds.
2. Add the kale, basil and garlic. Pulse for a few seconds.
3. Add the parmesan, salt and pepper. Pulse all the ingredients, meanwhile drizzling in the oil. Taste and add a pinch of salt if needed.
This recipe makes about 2 cups.
Use immediately or transfer in an airtight container.
It can store in the refrigerator for about 4-5 days. Or freeze up to one month.
**If your almonds are raw, you can toast them in a small skillet for about 5 minutes on low heat and stir them occasionally, so it toasts all around.
Then, let them cool off completely (5-8 minutes) before making the pesto.
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