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Home » Italian Recipes » A Kale Pesto Recipe

A Kale Pesto Recipe

October 5, 2016 by Angela Roberts 3 Comments

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Kale Pesto Recipe by Spinach TIger

Today is National Kale Day! Yes, I have another kale recipe, a kale pesto recipe to be exact, because my basil is all gone, but the farm is in full supply of kale, and at 81 degrees in October, I still have a ton of parsley.

The usual ingredients will show up, olive oil, pecorino cheese, garlic, and pinenuts. I’m adding lemon because kale needs acid and cracked red pepper.

 

Kale Pesto Recipe for National Kale Day by Spinach Tiger

One of my recipes will be in this free on-line kale cookbook today.

This is the easiest kale pesto recipe to make except for one thing. Do take out those nasty little ribs between the leaves. I prefer the lacinato or Tuscan but today, the farm gave me curly kale and that’s okay, as it’s getting all chopped up.

 

Serve on spaghetti, toast bread, crackers, atop potatoes, chicken, fish, and tacos. It’s your call. We are celebrating National Kale Day with orecchiete pasta and this kale pesto recipe.

How to Make Kale Pesto Recipe by Angela Roberts

In Celebration of National Kale Day, here are a Few of My Favorite Ways to Eat Kale plus a Kale Pesto Recipe

Kale Winter Salad and Why You Should Eat Kale

Kale Winter Salad for National Kale Day from Spinach Tiger

Italian Beef Stew with Kale

Italian Beef Stew for National Kale Day by Spinach Tiger

 

Melted Tuscan Kale – This is popular and that surprises me. I use this with my Paleo Meatballs for full on grain free day.

Melted Tuscan Kale for National Kale Day by Spinach Tiger

How to Freeze Kale

 How to Freeze Kale for National Kale Day by Angela Roberts

Kale in Chicken Soup – Add kale to any kind of chicken soup, bean soup, vegetable. Wait till you see the cauliflower sausage soup that’s coming.

Chicken Kale Soup for National Kale Day by Angela Roberts

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Kale Italian Ground Beef Stir Fry with pancetta, peas.  Sounds like a common dish. It is; but it’s a healthy dish and you’ll want to lick the pan.

Tuscan Kale Salad – This is a big favorite out in restaurants right now. Almonds, lemon, raisins, garlic, olive oil.

Tuscan Kale Salad for National Kale Day by Angela Roberts

Kale Salad with Apples with Maple Vinaigrette A recent food blogger said, “this is the best kale salad of my life.” I said, “I know.” Sweet potatoes are roasted with olive oil and a pinch of cayenne first.

Kale & Apple Salad with Maple Cider Vinaigrette for National Kale Day by Angela Roberts

Kale Biscuits with Bacon & Blue Cheese

Kale Biscuit for National Kale Day by Spinach Tiger

Sauteed Kale with Poached Eggs

Sauteed Kale and Poached Eggs for National Kale Day by Angela Roberts

Kale Olive Frittata

Crispy Kale on Salmon

Grilled Salmon with Sweet Potato Hash Crispy Kale

Kale Risotto

Melted Kale Risotto by Angela Roberts

Kale Spinach Smoothie

Green Smoothie by angela Roberts

More Pesto Recipes

Basil Pesto

Walnut Garden Pesto

Happy Healthy Kale Day. Follow me on Instagram. I’d love to connect there. My feed is at the bottom of the post.

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Kale Pesto Recipe

A lemony Kale pesto recipe, great for pasta, crostini or appetizer
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: Italian
Servings: 8
Author: Angela Roberts

Ingredients

  • 8 cups kale ribs removed, chopped
  • 2/3 cups olive oil
  • 1 clove garlic
  • 1/4 cup toasted pine nuts or walnuts
  • lemon sea salt or regular sea salt
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup pecorino cheese

Instructions

  • Put kale, olive oil, garlic, pine nuts in food process.
  • Process until kale becomes the right consistency. Add more olive oil if you need to.
  • By hand, add in cheese, salt, pepper, cracked red pepper.
  • Kale can be bitter. Add in a little bit of pasta water if the pesto seems dry, a tablespoon at a time.
  • The crushed red pepper helps to offset the bitterness.
  • Once you toss the pesto with the pasta, it will balances out in flavor.

Notes

Serve with your favorite pasta.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Filed Under: Italian Recipes, Pasta Recipes, Vegetarian Recipes Tagged With: kale, olive oil, orecchiette, pasta, pecorino, pine nuts

« Cookbook Review, Mediterranean Paleo Cooking
Gin Basil Smash and Lemon Simple Syrup Recipe »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Nikki from Tikkido says

    October 5, 2016 at 5:06 pm

    What a great collection of ideas for using kale! The pesto sounds amazing, and that winter salad is absolutely gorgeous!

    Reply
  2. Scarlet says

    October 5, 2016 at 3:38 pm

    I love kale. This is such a great idea to replace basil. I never tried it before but I think I will now.

    Reply

Trackbacks

  1. Kale and Farm Fresh Poached Eggs - Spinach Tiger says:
    December 2, 2016 at 9:20 am

    […] eggs, whether runny or in kale green olive frittata.  It makes a great salad. I’ve made a kale pesto here and kale garlic mashed potatoes […]

    Reply

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