Traditionally, Italian pesto is made with basil, pine nuts, parmesan cheese, garlic and olive oil. This version includes kale as well, because of how nutrient-dense it is. Kale is rich in vitamins A,C and K, and has important phytochemicals involved in the body's detoxification processes, too. It still tastes like your traditional basil pesto. Enjoy on our chickpea pizza, on pasta or zucchini noodles, mixed into rice, or even mixed in with some scrambled eggs.
Ingredients
Kale
- 2 cups of packed, torn kale leaves, stems removed
Basil
- 1 cup packed fresh basil leaves
Nuts
- ½ cup chopped nuts such as walnuts, almonds, pecans, hazelnuts or pine nuts (toasted or not)
Parmesan
- ⅓ cup grated parmesan cheese
Oil
- ¼ cup olive oil
Garlic
- 2 cloves
Salt
- ¼ teaspoon
Water
- 3-4 Tablespoons, as needed
Instructions
Step 1
In a food processor, combine kale leaves and basil leaves. Pulse until leaves are finely chopped. Add remaining ingredients and puree to a paste. Add extra water if necessary.
Step 2
Toss with your favorite pasta or vegetables and serve.
Notes
To toast nuts, place in a dry pan over medium-high heat. Stir often, about 3-5 minutes, until lightly browned and fragrant.