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.
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