Purple Kale and Basil Pesto

AuthorDawnCategory

A twist on traditional pesto using kale or swiss chard for ultimate green goodness.

The beautiful purple kale from our veggie box was starting to wilt. I knew I needed to get it into our bodies because the longer it sat in our fridge, the more nutrients it would lose. Not to mention it turns bitter quickly too.

Did you know that it’s best to store kale in the coldest part of your refrigerator (the back)in a plastic bag. Otherwise, it turns bitter. Martha Stewart told me (for more info on storing and preparing kale here’s a link to Martha’s site.) 

When I get my food processor out of the cupboard, I fall in love with it again. Every. Time. Too bad I’m usually way too lazy to bring it out, especially once I think about cleaning it. Someday soon I'll have a butler's pantry...I digress.

Get some kale into you with this delicious pesto creation.You won’t regret it.

Yields1 Serving
 1 cup Roasted Pine Nuts
 1 Lemon juice and grated rind
 1 cup Parmasen Cheese
 1 cup Kale Blanched
 1 cup Basil
 EVOO
 12 Cloves Roasted Garlic
1

Pre-heat oven to 350 F or 150 C.Put Garlic on a baking tray and immediately into the oven as it heats up. Once oven is warm, add pine nuts to the baking tray with the garlic and let roast for about 10-12 minutes (you can skip this step but it really adds a depth of flavor.)

2

Zest the entire lemon and set aside.

3

Blanch kale in boiling water for a minute or two, then rinse with cold water and squeeze out as much of the water as possible. Don't worry about being rough, kale can take a beating. I tend to remove some of the thicker parts of the kale stems because they can get a bit too chunky in the pesto sauce.

4

Once kale, garlic and pine nuts are cool, add to food processor (remove skins from garlic first.)

5

Throw in your cheese, some olive oil and juice from half the lemon and grind away. Check the consistency, the pesto should be moving along easily. If necessary add juice from rest of lemon and more olive oil. I used all the lemon juice when I made this.

6

Add lemon zest last. I usually stir mine through with a spoon or if I'm serving this pesto with pasta, I sprinkle it on-top along with some extra cheese.

Ingredients

 1 cup Roasted Pine Nuts
 1 Lemon juice and grated rind
 1 cup Parmasen Cheese
 1 cup Kale Blanched
 1 cup Basil
 EVOO
 12 Cloves Roasted Garlic

Directions

1

Pre-heat oven to 350 F or 150 C.Put Garlic on a baking tray and immediately into the oven as it heats up. Once oven is warm, add pine nuts to the baking tray with the garlic and let roast for about 10-12 minutes (you can skip this step but it really adds a depth of flavor.)

2

Zest the entire lemon and set aside.

3

Blanch kale in boiling water for a minute or two, then rinse with cold water and squeeze out as much of the water as possible. Don't worry about being rough, kale can take a beating. I tend to remove some of the thicker parts of the kale stems because they can get a bit too chunky in the pesto sauce.

4

Once kale, garlic and pine nuts are cool, add to food processor (remove skins from garlic first.)

5

Throw in your cheese, some olive oil and juice from half the lemon and grind away. Check the consistency, the pesto should be moving along easily. If necessary add juice from rest of lemon and more olive oil. I used all the lemon juice when I made this.

6

Add lemon zest last. I usually stir mine through with a spoon or if I'm serving this pesto with pasta, I sprinkle it on-top along with some extra cheese.

Purple Kale and Basil Pesto
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Dawn Rieniets is both a visual artist and brand copywriter. She uses her MA in English, journalism and sales background to craft engaging brand identity copy for small to medium-sized businesses (SMEs) globally.

Dawn exhibits artwork independently and with groups; Thou Art Mum and Melbourne and Victorian Artists (MAVA). In her online store, you can find original pieces, wall art prints, and other home decor. A few times per year she accepted personalised and sentimental art commissions for clients.

Dawn creates out of her home studio in Wurundjeri country, the Northern Suburbs of Melbourne.
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