Kale Pesto With Walnut And Parmesan Recipes

EASY KALE PESTO

Steps:

• Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl.
• Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.

KALE PESTO

Steps:

• Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
• To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

SUPER KALE PESTO

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.

KALE AND WALNUT PESTO

Steps:

• Heat a small saucepan over medium-high heat. Add in the walnuts, and toast until just fragrant, about 1-2 minutes. Remove from heat.
• In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. Pulse until everything is well-chopped. You may need to stop and scrape the sides a few times.
• With the food processor running on low, stream in the olive oil, until all is mixed in. Season with salt and pepper.

KALE PESTO

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

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.