Kale Pesto



Kale Pesto
  1. 2 cups, stemmed, chopped kale
  2. 1 cup basil
  3. 1 cup Parmesan/ Reggiano cheese
  4. 1/2 cup sunflower seeds
  5. 1 tbsp lemon
  6. 3/4 cup extra virgin olive oil
  7. 1 garlic clove
  8. 1 tsp salt
  1. Put kale and all remaining ingredients in a food processor or blender. Blitz until consistency is smooth. Add a little olive oil to make pesto a little thinner.
  1. Serve pesto on chicken or pasta. Add a little vinegar and make into a pesto vinaigrette. Serve over vegetables or whatever you're having.
Adapted from Andrew Weil, True Food
Adapted from Andrew Weil, True Food
sitting down for dinner http://sittingdownfordinner.com/


Makes 2 cups

8 cups stemmed chopped kale (black or red)

1 cup grated Parmigiano-Reggino cheese

¾ cup extra-virgin olive oil

½ cup pine nuts

2-4 garlic gloves, chopped

2 teaspoons salt

½ teaspoon red pepper flakes (or this can be omitted if serving for the kids)


Note: step 1 and 2 are optional: I have made the pesto both ways. Follow step 1 and 2 to get a nice bright green color. If you skip steps one and two, reduce the amount of Kale by 2 cups.

1. Bring a large pot of water to a boil. Fill a separate large bowl with ice cubes and cold water. Put the kale into the boiling water for 3 minutes.

2. With tongs, transfer the kale to the cold water for another 3 minutes. Drain the kale in a colander, and squeeze it to press out excess water.

3. Put the kale and all of the remaining ingredients in a food processor and puree until smooth.

Transfer ½ the batch to a mason jar or sealed container, and keep in fridge up to 3 days. Freeze the rest in a freezer bag.



1. Mix pesto in with GF pasta, chicken sausage, and roasted tomatoes, peppers, and broccoli.

Side note: My favorite method for cooking vegetables is roasting. On a roasting pan, coat veggies with olive oil, salt, pepper, garlic powder, and cayenne. Roast at 400 degrees for 15-20 minutes. Some veggies like broccoli, mushrooms, and peppers roast quickly, so mix those together on one pan. Onions, tomatoes, and any root vegetable takes longer, so cook on a separate pan.

2. Put a huge dollop of pesto in quinoa with roasted tomatoes, spinach, marcona almonds, and feta.

3. Serve it in a small dish with cheese and crackers.


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