Bare Acre Kale Pesto Recipe
All of the gain and none of the pain. Kale pesto is a simple and tasty way to incorporate this superfood into your family's meals.
Kale pesto is a simple and tasty way to incorporate this superfood into your family’s meals. Kale is loaded with vitamins A, C, and K, antioxidants, and fiber, which contribute to a strong immune system, healthy skin, and better digestion. Its earthy flavour complements a variety of dishes, making it a nutritious addition to your diet.
Kale pesto is ideal on pasta, Use it on sandwiches or paninis. Drizzle on a caprese salad of fresh basil, cherry tomatoes and fresh mozzarella. Add to pizza or a Italian flatbread. Use on grilled meats and seafood, roasted vegetables and breakfast eggs.
Bare Acre Kale Pesto Recipe
Ingredients:
- 85 grams fresh kale leaves, stems removed
- 50 grams grated Parmesan cheese
- 40 grams pine nuts (or walnuts)
- 2 cloves garlic, minced
- 120 milliliters extra-virgin olive oil
- 15 milliliters lemon juice
- Salt and pepper to taste
Instructions:
- Prepare the Kale: Blanch the kale leaves in boiling water for about 1-2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry with a towel.
- Blend the Ingredients: In a food processor, combine the blanched kale, grated Parmesan, pine nuts, and minced garlic. Pulse until the mixture is finely chopped.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency.
- Season: Add the lemon juice, then season with salt and pepper to taste. Blend again to mix everything well.
- Serve or Store: Use the kale pesto immediately on pasta, spread on sandwiches, or as a dip. Store any leftovers in an airtight container in the refrigerator for up to a week.
Enjoy this flavourful and nutrient-dense pesto in your favourite dishes!
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.
