Kale Pesto with Pine Nuts

Time for new kale appreciation with this easy vegan Kale Pesto. Very fresh and satisfying. And this vibrant green! Almost a green smoothie to spoon!

OK, I have a confession to make: I never really cared for kale. Now that it’s out, it feels much better. I always thought kale was ‘meh’ at best. I know, I know, there are A LOT of people who love it: in smoothies, as chips, in stews…

It’s also very healthy being one of the (if not the) nutrient densest foods around – loaded with vitamins and antioxidants. Still, kale was never even close to being among my favorites. I’m sure everyone has those foods they can just barely stand. Don’t you agree?

Suggested Recipe: Kale Pasta Casserole

Anyways, I felt that I had to give kale another chance. I was thinking quite hard about how it would be easiest for me to enjoy this vegetable. What would I almost always love? Then it hit me: a pesto! That must do the trick! OK, kale, here is your last chance: you go in the blender, and you will be joined by toasted pine nuts, garlic, lemon juice, olive oil, and fresh parsley. Some salt and pepper to spice up things and then you all together take a nice ride and be a smooth pesto afterwards.

Said and done and the kale pesto did not disappoint. I really, really liked it: it tasted very fresh and satisfying. And this vibrant green! Almost a green smoothie to spoon! 🙂 The pesto is also super versatile.

I used it to make lovely little canapés with roasted eggplant and cherry tomatoes with them. Absolutely stunning. It makes me wonder if I should have given kale another chance much earlier. How do you like this kale pesto? Has it also happened to you that some meal completely changed your opinion about a food?

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Kale Pesto

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This kale pesto does not disappoint. Very fresh and satisfying. And this vibrant green! Almost a green smoothie to spoon! 🙂 The pesto is also super versatile. I used it to make lovely little canapés with roasted eggplant and cherry tomatoes with them.

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Ingredients

• about 16 oz (450 g) kale
• 3 Tbs olive oil
• 1 clove garlic
• juice of 1 lime
• 1 handful fresh parsley
• 1/2 pine nuts (60 g)
• salt, pepper
• water to thin

Instructions

1. Wash and chop the kale. Transfer to the bowl of a blender.
2. Lightly toast the pine nuts. This will help giving the pesto a more intense flavor. Let cool a bit, then add to the kale.
3. Add the remaining ingredients and process until smooth.

Nutrition Information:

Yield: 4 Serving Size: 0.25 cup
Amount Per Serving: Calories: 242Total Fat: 25gSaturated Fat: 4.2gTrans Fat: 0gUnsaturated Fat: 16.4gCholesterol: 0mgSodium: 253mgCarbohydrates: 2.8gFiber: 0.7gSugar: 0.4gProtein: 0.4g

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