Kale Pesto
A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.
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
- In a large pot of salted, boiling water, blanch the kale for 4 minutes.
- 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.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- 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
- In a large pot of salted, boiling water, blanch the kale for 4 minutes.
- 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.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- 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
- In a large pot of salted, boiling water, blanch the kale for 4 minutes.
- 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.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- 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
- In a large pot of salted, boiling water, blanch the kale for 4 minutes.
- 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.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- 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.
