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Easy and nutritious pesto made with kale, basil, walnuts and garlic. So simple and perfect for spreading on sandwiches or using as pasta sauce!
Wash and pat dry the kale and fresh basil.
Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, walnuts and Parmesan cheese.
Pulse 5 or 6 times to get everything chopped up.
Turn the food processor on and slowly add the oil while the processor is processing.
If you added ¼ cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional ¼ cup) until the pesto reaches the consistency you want.
Season to taste with salt. Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!