Best 3 Kickin Kale Pesto Recipes

**Kickin' Kale Pesto: A Flavorful Twist to the Classic Pesto Recipe**

Pesto, a vibrant and aromatic sauce originating from the Liguria region of Italy, has captured the hearts of food enthusiasts worldwide. Traditionally crafted with basil, pine nuts, Parmesan cheese, garlic, and olive oil, this versatile sauce adds a burst of flavor to pasta, grilled meats, and sandwiches. However, the culinary world is filled with endless possibilities, and one such innovation is the Kickin' Kale Pesto. This recipe incorporates the unique and slightly bitter flavor of kale, along with a touch of heat from chili flakes, creating a dynamic and flavorful pesto variant. Additionally, this article provides two alternative pesto recipes: a vegan version that excludes Parmesan cheese and a spicy arugula pesto that adds a peppery kick. These variations cater to diverse dietary preferences and allow you to explore a range of flavors, ensuring that there's a perfect pesto recipe for every palate.

Here are our top 3 tried and tested recipes!

KALE PESTO

Kale Pesto image

This vibrant kale pesto is bright, nutty, and delicious! Toss it with pasta, or find more serving suggestions in the post above. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Provided by Jeanine Donofrio

Categories Component sauce

Number Of Ingredients 8

Ingredients

½ cup pepitas
1 small garlic clove
¼ cup grated Parmesan cheese (or 1 tablespoon nutritional yeast)
Heaping ¼ teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped curly kale
2 tablespoons lemon juice
½ cup extra-virgin olive oil

Steps:

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

KALE PESTO WITH WALNUT AND PARMESAN

Kale Pesto with Walnut and Parmesan image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 1 cup pesto

Number Of Ingredients 5

Ingredients

1/3 cup walnuts
3 cups chopped kale
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil

Steps:

Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
Add the parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

SUPER KALE PESTO

Super Kale Pesto image

This kale pesto recipe is made with Omega 3-rich hemp seeds and flaxseed oil. Ready in under 10 minutes! For a more pantry-friendly option, use walnuts/pecans instead of hemp seeds and/or olive oil for the flaxseed oil (it's just as tasty). Recipe yields about 1 1/4 cups pesto.

Provided by Cookie and Kate

Categories Entree

Time 13m

Number Of Ingredients 11

Ingredients

2 to 3 cloves garlic
3 cups packed kale (about 1 small bunch)
3/4 cup hemp seeds or toasted walnuts or pecans
2 tablespoons lemon juice (about 1 lemon)
3/4 teaspoon fine-grain sea salt
1/4 teaspoon ground pepper
Red pepper flakes, optional (if you want to add some kick)
1/4 cup flaxseed oil or extra-virgin olive oil (more if desired)
Entirely optional: 1/3 cup grated Parmesan cheese
1 pound (16 ounces) whole grain pasta, like linguine
1 cup reserved pasta water

Steps:

Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you're serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn't damage the flax oil pesto.
If you intend to have leftovers, transfer the amount of pasta you think you'll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

Nutrition Facts : Calories 440 calories, Sugar 2.2 g, Sodium 372.3 mg, Fat 22.3 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 47.6 g, Fiber 7.3 g, Protein 17.1 g, Cholesterol 4 mg

Tips:

For the best flavor, use fresh, organic kale. If you don't have fresh kale, you can use frozen kale that has been thawed and squeezed dry.
To make the pesto as smooth as possible, use a food processor or high-powered blender.
If you don't have pine nuts, you can substitute walnuts, almonds, or pecans.
If you like a spicy pesto, add more red pepper flakes. If you prefer a milder pesto, omit the red pepper flakes or use less.
Store the pesto in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Conclusion:

Kickin' Kale Pesto is a delicious, versatile sauce that can be used in a variety of ways. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip for vegetables. The best part about this pesto is that it's made with healthy ingredients, so you can feel good about eating it. So next time you're looking for a quick and easy way to add some flavor to your meals, give Kickin' Kale Pesto a try.