With just a handful of ingredients, this kale pesto can help you add some greens and flavor to your meals.
Eating healthier is so much easier in the summer with all the fruit and veggies that are in season. We’ve been eating at least one type of vegetable from our garden almost everyday, including squash, cucumbers, spinach, kale, and herbs (learn more about our garden in this post).
I try super hard to avoid wasting food, so we either have to figure out how to preserve vegetables, like through canning or freezing, or come up with creative ways to use vegetables. This kale pesto is one of those ways!
Our kale took a little while to pop up, but now we have crazy amounts of it and I’ve been trying to incorporate it into as many meals as possible. This definitely isn’t a bad thing–the more greens the better!
I recently participated in a greens challenge by Miss Allie’s Kitchen and I absolutely loved the idea. Instead of a challenge where you have to give something up, our goal instead was to add at least one serving of vitamin-packed dark, leafy greens to our diet each day. This could be in salads, sauteed as a side dish, added to eggs, or incorporated to dishes you already eat.
I like to “sneak” greens into different recipes so you barely even know you’re eating them, such as meatballs, pasta sauces, baked goods, or dips and sauces, like this pesto 🙂
The recipe for this pesto is simple and all you need is a blender or food processor to incorporate it all together. Once you add your kale, basil, garlic, parmesan cheese, and olive oil, you just blend it until it’s smooth to your liking. Then you have about ¾ cup of pesto, which you will probably end up using in multiple meals.
I’ve marinated chicken in pesto, added it to zucchini noodles, put some on top of tilapia, and dipped bread in it. These are just few of the many ways to enjoy this greens-packed sauce!
With just a handful of ingredients, this kale pesto can help you add some greens and flavor to your meals. I like my pesto a little thicker, but you may want to add a little more olive oil if you’d like it thinner. Five-Ingredient Kale Pesto
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Prep: Yield: Makes about 3/4 cup Total: You'll Need...
Directions
Additional Notes
You may need to stop blending a few times and use a spatula to scrape the sides of the blender or food processor.
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