Kale Sage Pesto
Try this recipe with various types of kale to see which you like best. Lacinato kale is mild and nutty. Curly kale is strong and bitter. And Russian kale is relatively sweet and mild with a peppery flavor.
Ingredients
1/2 cup shelled pumpkin or sunflower seeds, lightly toasted
2 cloves garlic, smashed with the side of a chef’s knife
1 bunch lacinato kale, ribs removed and leaves coarsely chopped (about 3 cups loosely packed)
1 bunch fresh sage, leaves and upper stems coarsely chopped (about 3/4 cup loosely packed)
Grated zest and juice of 1 lemon
3/4 cup olive or local unrefined sunflower oil
1/2 cup shredded Parmesan cheese
Sea salt and pepper to taste
Directions
Place pumpkin seeds and garlic into a food processor and pulse just until well chopped.
Add kale, sage, lemon zest and lemon juice and pulse while slowly pouring in the oil until coarsely but uniformly ground.
Scrape down sides and pulse in Parmesan, salt and pepper. Scrape down again, taste and adjust seasoning if necessary.
Pack tightly into a jar and cover with a layer of oil to prevent oxidation. Keep in the fridge for up to a week, or freeze in small containers. Makes about 2 cups.
Suggestions
To make this recipe vegan, simply omit the Parmesan cheese or substitute a vegan cheese alternative.
Like pesto? Check out these recipes for other types of pestos and recipes that use pesto!
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