Homemade Pesto
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! This post contains affiliate links. (Disclosure Policy)
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!
Pesto Recipes
If you love pesto as much as I do then you have to try Pesto Florentine made with tender baby spinach leaves, almonds, garlic and a hint of fresh lemon.
Fresh Mint Spring Pea Pesto is bursting with springtime flavors. Fresh peas and mint put a new spin on the traditional pesto!
Once you make your pesto made simply toss with hot pasta and chopped tomatoes or make a Grilled Pesto Caprese Naan Pizza, Balsamic Portobellos Caprese topped with fresh pesto, in a pasta recipe of Pesto Florentine Campanelle Pasta or even kick off your meal with a Pesto Florentine Dip!
Kale Pesto combines the trendy super food kale with toasted almonds and a hint of lemon to make an amazingly delicious, healthy, easy pesto recipe! Toss it with your favorite pasta for Meatless Monday, top chicken or fish, serve with vegetables......the possibilities are endless!
- 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
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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.
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com
Happy to be a part of #The Weekend Social! See you next week!
This looks/sounds delicious! As a pesto lover, I def. Had to take a screenshot!
Thanks so much Belinda! I hope you enjoy the recipe. It’s one of my personal favorites!
Thanks Belinda! It’s one of my personal favorite recipes! Enjoy!