This post contains affiliate links.
This easy kale pesto is so simple, good and flavorful that I am eating it on pretty much everything that I am making this week. I am working through a grocery challenge on my instagram and when I do that I buy the same groceries from different stores for a few weeks in a row to see which store has the best prices. The main downside to it is that I don’t have a ton of variety in my weekly eating schedule, BUT the major upside is that it forces me to get more creative with the spices and pantry ingredients that I have to supplement my groceries.
The thing I love most about this recipe is you don’t need fresh basil to make it! Since I live alone I am constantly finding myself throwing out fresh herbs. There is a just no way I can buy a variety of fresh herbs every week and use them all before they go bad. Luckily dried herbs don’t bother me one bit. Of course, fresh is ideal, but the dried still pack a lot of flavor and last much longer in your kitchen.
The obvious choice for this pesto is to enjoy it on some pasta. I had it on my favorite chickpea penne from Banza. But it is good on many other meals too. I had some on eggs, sweet potatoes and roasted chicken as well. As I type this I am thinking that it would be heavenly spread on a piece of crunchy sourdough toast and with a poached egg on top.
This kale pesto can be modified and changed based on the ingredients that you have available in your pantry, fridge or freezer. You can sub the frozen kale for fresh or frozen spinach. If you are using fresh, use 4 cups and do not cook first. In place of the almonds you can use walnuts or pine nuts if you have those instead. I did not add any garlic to this dish, but if you would like you can add some ground garlic or chopped fresh cloves.
Easy Kale Pesto
ingredients:
- 3 cups frozen chopped kale
- 1/2 cup shredded Parmesan cheese
- 1/4 cup slivered blanched almonds (like these!)
- 1 tbsp dried basil
- 3/4 cup extra virgin olive oil
instructions:
- Heat frozen kale in a non stick pan over medium heat just until defrosted about 5 minutes
- Add chopped kale, parmesan cheese, almonds, and dried basil to a food processor (affordable, but powerful processor)
- Pulse until ingredients are fully combined. Then turn on to low speed and slowly stream in olive oil using the spout on top of the processor. Leave running until all items are combined
- Store in an airtight container in the fridge for up to a week!
Note: Some of the links on this page are affiliate links. If you do end up purchasing any of these recommended items, I will receive a small amount of commission. This helps me continue creating great recipes for all of you! Thank you for understanding that I would never recommend a product that I don’t actually use and believe in.
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi! Thank you! and sure feel free to share the link!
Have you ever tried this recipe with salted almonds? If so, how did it turn out?