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