Cooking with Lynn - how to make an easy kale pesto and special ways to enhance the flavor

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are less expensive and add a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by adding 1 clove of garlic to the food processor.

Add 1/2 cup of Brazil nuts (or any nuts like walnuts, pine nuts, sunflower seeds, or pumpkin seeds) to the processor.

Add a pinch of salt and a little black pepper to the nuts and garlic in the processor.

Blend the nuts, garlic, salt, and pepper until chopped.

Add lemon zest to the mixture for brightness.

Add about 2-3 cups of kale (loosely packed) to the processor, removing tough stems.

Blend the kale until it breaks down into small pieces.

Add 1 cup of fresh herbs (like parsley and oregano) to the mixture.

Slowly drizzle in 1/3 to 1/2 cup of olive oil while the processor is running.

Add about 1/3 to 1/2 cup of parmesan cheese to the mixture.

Squeeze in 1 tablespoon of lemon juice, being careful to avoid seeds.

Blend until you achieve a bright green paste, adjusting oil for consistency as needed.

Store any unused pesto in a container, packing it down to remove air bubbles and topping with a little olive oil to prevent oxidation.

For freezing, pour the pesto into silicone cups, which can be easily removed once frozen.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens