Easy Kale Pesto With Almonds & Parmesan is a traditional pesto sauce recipe with a twist. Instead of basil, this pesto uses fresh kale with wholesome almonds, garlic, parmesan, and lemon juice. It’s perfect on gluten free pasta, or even as an appetizer over fresh mozzarella!
Here it is, the perfect kale pesto recipe! No, really, hear me out here. I promise, even if you’re not sure that you’re a kale fan, you need to give this a try. It tastes like a combination of creamy nutty cheesy herbs, and tangy lemon. The kale is more like a healthy carrier of the deliciousness.
It’s fresh, green, and fast, all of my favorite things. And, it uses healthy fats like olive oil and almonds, along with flavorful garlic, lemon juice, parmesan cheese, and fresh parsley. I love making this to go with some gluten free pasta. I also serve it drizzled over appetizers at parties, like fresh mozzarella and tomatoes, or Portobello mushrooms.
Kale Pesto is also the most beautiful accompaniment to my Baked Parmesan Turkey Meatballs, if you’re really feeling the whole Italian dinner thing tonight. Personally, I love adding some good protein to my meals, even if it does take a little bit more effort. You could also pour this kale pesto over some chicken breasts, and bake them in the oven for a seriously delicious – and easy! – dinner. Or, dare I say it, drizzled over mozzarella and tomatoes on a gluten free pizza crust!
Ok, now we’re getting crazy here. I love it!
For this recipe, I’m going extra easy skipping the whole chopping garlic thing, and instead using Dorot Crushed Garlic tray. Seriously, if you’re not a fan of chopping up your herbs or garlic (ahem – is anyone else as familiar with garlic hands as I am?), then you should definitely get familiar with this stuff. They take it straight from the farm, and chop and freeze it right away so it’s pretty much as fresh as it gets. All you have to do is pop a cube out into whatever you’re cooking, and voila!
I found mine in the frozen section at Whole Foods! They also have other herbs, too. I couldn’t resist myself, so picked up some basil for another day.
1 cube = 1 clove of chopped garlic. So, all the benefits of garlic, no garlic hands afterwards!
Dorot also has other herbs, like basil. If you’d like to skip the parsley in this recipe – or if you find it easier than keeping fresh herbs on hand – you can use about 4 basil cubes in parsley’s place.
Let’s talk about how fast this is to make. Don’t get me wrong, I love things like marinara sauce that take longer to make as much as the next person. But today is all about fresh, fast, green sauces. It’s kind of like my own little homage to spring. The most delicious homage there is, one might say.
I love to jar this up, because it’ll last in the refrigerator for about a week. You can also take a page out of Dorot’s book and freeze this in ice-cube trays, and just pull them out in portions. Frozen lasts a few months, but to be honest they never really last that long in my house, because we eat them too fast!
Easy Kale Pesto With Almonds & Parmesan is a traditional pesto sauce recipe with a twist. Instead of basil, this pesto uses fresh kale with wholesome almonds, garlic, parmesan, and lemon juice. It's perfect on gluten free pasta, or even as an appetizer over fresh mozzarella!
- 3 cups fresh kale chopped
- 3 cubes Dorot frozen chopped garlic
- 1/2 cup fresh parsley chopped
- 3/4 cup parmesan grated
- 3/4 cup olive oil
- 1/4 cup almonds
- 1 tbsp lemon juice
Add all ingredients to a large food processor. Puree until all ingredients are combined and become a thick paste.
Great on pasta, pizza, or on sandwiches!
*Use more olive oil as needed*