Kale Basil Pesto
This is a superfood pesto recipe combining anti-inflammatory basil and iron packed kale.
Don’t think this pesto is just for pasta. Enjoy it on fish, with burgers, tossed with grains, mixed into mashed potatoes, over roasted carrots and more. It may be your new favorite condiment, and its healthy.
HOW TO USE PESTO
I started making this recipe to compliment my client’s meal prep dishes. I would make a batch to go with the following meals.
Instead of a heavy sauce, I thought a healthy pesto would be a great way to add additional flavor, vitamins and superfoods to a plate.
MEAL PREP INSPIRATION WITH SUPERFOOD PESTO
Try this recipe as a dip, sauce or flavor agent with any of the following meals.
- Roasted Ratatouille with Parmesan Polenta
- Seasonal Roasted Vegetables with Creamy Coconut Millet
- Classic Ratatouille with Grilled Chicken Breast
- Grain Free Meatballs and Blanched Red Chard
- Perfect Meal Prep Baked Salmon and Mixed Vegetables
- Lamb Meatballs with Spaghetti Squash
HOW TO MAKE PESTO DAIRY FREE
Truth is I don’t add parmesan to my pesto. I leave it out and I don’t miss it at all.
If you are worried about losing that umami flavor, add 1 teaspoon of umeboshi paste. It is a pickled, fermented plum paste you can find with the Asian condiments at all grocery stores.
It is great for the digestive system and adds depth in flavor and a natural salt (like the parmesan would) to your pesto.
HOW TO TURN PESTO INTO A SALAD DRESSING
I often make dairy-free pesto for myself and turn it into a salad dressing. I use this ratio.
- ¼ cup lemon juice
- ½ cup olive oil
- ½ cup pesto
Mix well and serve over any salad. Add up to an additional ¼ cup lemon juice as desired. You can also mix in leftover pesto into my Whipped Lemon Vinaigrette.
INTUITIVE COOKING
Once you make pesto a few times you learn the rations and you will be able to make this recipe without following it step by step.
After you’ve made it once, try not measuring one item when making the recipe. Then try two items, and so on, each time you make this pesto. Your intuition, or that gut feeling, that knowing, is a muscle you have to strengthen.
Work on it and it will grow, and you will learn to trust you are adding the write volume of an ingredient.
CHEF TIP
Freeze leftover pesto. Place in an ice cube tray and let freeze overnight. Store in an airtight freezer bag for up to 6 months. Add to pasta, on top of chicken, and to soup.
Use this pesto recipe with other greens. Substitute kale for carrot tops, dandelion greens, arugula and parsley.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Cashew Lime Crema
- Smoky Enchilada Sauce
- Cilantro Avocado Dressing
- Magic Romesco Sauce
- Whipped Balsamic Vinaigrette
Kale Basil Pesto
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Category: Sauce
- Method: Food Processor
- Cuisine: Healthy
- Diet: Vegetarian
Description
This superfood pesto recipe will be a great addition to pasta, meatballs, grilled chicken, mashed potatoes and more. You’ll find so many ways to use it.
Ingredients
- 1 bunch Tuscan curly kale, de-stemmed
- 1 large box or bunch of fresh basil leaves (large stems removed)
- 2 cloves garlic
- ½ tsp sea salt
- ½ extra virgin olive oil
- ¼ cup pine nuts
- ½ cup shredded parmesan
Instructions
- Add garlic cloves to a food processor and pulse. Add kale, basil leaves, and sea salt. Pulse, drizzling olive oil into the food processor till the greens are broken down.
- Add pine nuts and parmesan. Pulse till the pine nuts are at your desired consistency. Enjoy and store in a glass container with lid for up to 5 days.
Notes
Use this pesto recipe with other greens. Substitute kale for carrot tops, dandelion greens, arugula and parsley.
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