Inspired by my daughter-in-law Sydney, I created a kale pesto with almonds and a hint of lemon. Sydney made her own kale pesto with pasta for us for dinner this weekend and it was amazing! I’m so proud of her because when I first met Sydney she was cooking pasta in the microwave…… she’s certainly come a long way! Kale, the trendy super food, combined with toasted almonds, the healthy nut, make for a fabulously delicious and amazingly healthy pesto! Toss it with your favorite pasta for Meatless Monday, top chicken or fish, serve with vegetables……the possibilities are endless! Refrigerate until ready to use. Make a double batch and freeze in ice cube trays for a taste of summer long after summer is gone!
I love storing my pesto in these pretty jelly jars. They make beautiful gifts that everyone will love getting! Just fill jars with your homemade Kale Pesto, tie a pretty ribbon around it and bundle it up with a copy of the recipe!
1 cup olive oil, preferably extra virgin olive oil
3 cups packed, stems removed, kale leaves, 3 ounces
1/2 cup toasted sliced almonds
1/2 cup grated Parmesan
3 large garlic cloves, chopped
1 tsp. grated lemon zest
1 tsp. kosher salt
1. Pour olive oil into blender. Top with kale leaves, almonds, Parmesan, garlic, lemon zest and kosher salt. Puree until blended.
Makes 1 1/2 cups pesto.
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