This is a delicious spin on pesto made with fresh earthy kale and parsley, rich olive oil, bright lemon, and bold parmesan and garlic. It's a healthy and flavorful Italian inspired sauce and there are countless ways to use it!
cups (slightly packed) torn
cup (slightly packed)
grated parmesan cheese
peeled and crushed
then more to taste
fresh lemon juice
to 3 Tbsp
to thin as desired
extra virgin olive oil
To a food processor (I use 7 cup size processor) add kale, parsley, parmesan, lemon zest, walnuts, garlic and salt. Cover and pulse until finely minced.
Add in lemon juice and 1 Tbsp water. Cover, then with processor running pour in olive oil through the feed tube of the lid insert. Thin with a little more water as desired (up to 2 more Tbsp).
Store in the fridge in an airtight container up to 3 days.
*Remove thick inner ribs (stem running up through the kale) from the kale only using the leaf portion.
Recipe makes about 1 1/2 cups pesto, or enough for about 16 oz pasta (also include a few splashes of pasta water).
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