Beans Recipe

Kale Pesto Directions

1. 1

   Prepare Ingredients

   Wash and thoroughly dry the kale leaves. Remove the thick stems and tear the leaves into smaller pieces.

2. 2

   Toast Pine Nuts

   In a dry skillet over medium heat, toast the pine nuts for about 5-7 minutes, stirring frequently until golden brown and fragrant. Remove from heat and let cool.

3. 3

   Blend Ingredients

   In a food processor, combine the kale leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until the mixture is coarsely chopped.

4. 4

   Add Olive Oil

   While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the bowl a few times.

5. 5

   Season the Pesto

   Add salt and lemon juice to the mixture. Blend again until fully combined. Taste and adjust seasoning if necessary.

6. 6

   Serve or Store

   Transfer the pesto to a container. Use immediately or store in the refrigerator for up to a week. It can also be frozen for longer storage.