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Superfood Kale Basil Pesto & Creamy Coconut Millet with Roasted Vegetables - Chef Whitney Aronoff

Kale Basil Pesto

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  • Author: Chef Whitney Aronoff
  • 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

Scale
  • 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

  1. 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.
  2. 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.