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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

Yield:

900 g (30 servings)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

300 g (10 servings)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

300 g (10 servings)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

300 g (10 servings)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

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

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

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

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