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Kale Pesto

A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.
Kale Pesto

Submitted By:

Dietary Interests: Gluten-Free , Vegan , Vegetarian

Kale Pesto

Yield:

30 servings (900 g)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

10 servings (300 g)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

10 servings (300 g)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

10 servings (300 g)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 12 cups (840 g) kale, chopped
  • ¾ cup (180 g) roasted red pepper
  • 6 small garlic cloves, roasted
  • 1½ teaspoon fresh thyme leaves
  • 1 Tablespoon lemon zest
  • ⅓ cup (52 g) pumpkin seeds, toasted
  • 1½ cup (85 g) fresh spinach
  • ¾ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper

Directions

  1. In a large pot of salted, boiling water, blanch the kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  4. Select Variable 7 and Pulse 15-20 times, using the tamper to press ingredients toward the blades.

Chef's Notes

Serve with vegetables, over pasta, or with bruschetta and flatbread.

Ingredients

  • 4 cups (270 g) kale, chopped
  • ½ cup (120 ml) extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • ¼ cup (60 g) roasted red pepper
  • 2 small garlic cloves, roasted
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 2 Tablespoons pumpkin seeds, roasted
  • ½ cup (15 g) fresh spinach
  • ¼ teaspoon kosher salt, optional
  • ⅛ teaspoon ground black pepper

Directions

  1. In a large pot of salted, boiling water, blanch the kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  4. Select Variable 7 and Pulse 15-20 times, using the tamper to press ingredients toward the blades.

Chef's Notes

Serve over pasta, or with bruschetta and flatbread as a dip.

Ingredients

  • 4 cups (270 g) kale, chopped
  • ½ cup (120 ml) extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • ¼ cup (60 g) roasted red pepper
  • 2 small garlic cloves, roasted
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 2 Tablespoons pumpkin seeds, roasted
  • ½ cup (15 g) fresh spinach
  • ¼ teaspoon kosher salt, optional
  • ⅛ teaspoon ground black pepper

Directions

  1. In a large pot of salted, boiling water, blanch the kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  4. Select Variable 7 and Pulse 15-20 times, using the tamper to press ingredients toward the blades.

Chef's Notes

Serve over pasta, or with bruschetta and flatbread as a dip.

Ingredients

  • 4 cups (270 g) kale, chopped
  • ½ cup (120 ml) extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • ¼ cup (60 g) roasted red pepper
  • 2 small garlic cloves, roasted
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 2 Tablespoons pumpkin seeds, roasted
  • ½ cup (15 g) fresh spinach
  • ¼ teaspoon kosher salt, optional
  • ⅛ teaspoon ground black pepper

Directions

  1. In a large pot of salted, boiling water, blanch the kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  4. Select Variable 7 and Pulse 15-20 times, using the tamper to press ingredients toward the blades.

Chef's Notes

Serve over pasta, or with bruschetta and flatbread as a dip.