Kale Pesto
A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.
A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.
- Total Time16 Minutes
- Yield
- DifficultyIntermediate
Submitted by
Ingredients
- 12 cups 840 g kale, chopped
- ¾ cup 180 g roasted red pepper
- 6 small garlic cloves, roasted
- 1½ teaspoon fresh thyme leaves
- 1 Tablespoon lemon zest
- ⅓ cup 52 g pumpkin seeds, toasted
- 1½ cup 85 g fresh spinach
- ¾ teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
- 4 cups 270 g kale, chopped
- ½ cup 120 ml extra virgin olive oil
- 2 teaspoons red wine vinegar
- ¼ cup 60 g roasted red pepper
- 2 small garlic cloves, roasted
- ½ teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 2 Tablespoons pumpkin seeds, roasted
- ½ cup 15 g fresh spinach
- ¼ teaspoon kosher salt, optional
- ⅛ teaspoon ground black pepper
- 4 cups 270 g kale, chopped
- ½ cup 120 ml extra virgin olive oil
- 2 teaspoons red wine vinegar
- ¼ cup 60 g roasted red pepper
- 2 small garlic cloves, roasted
- ½ teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 2 Tablespoons pumpkin seeds, roasted
- ½ cup 15 g fresh spinach
- ¼ teaspoon kosher salt, optional
- ⅛ teaspoon ground black pepper
- 4 cups 270 g kale, chopped
- ½ cup 120 ml extra virgin olive oil
- 2 teaspoons red wine vinegar
- ¼ cup 60 g roasted red pepper
- 2 small garlic cloves, roasted
- ½ teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 2 Tablespoons pumpkin seeds, roasted
- ½ cup 15 g fresh spinach
- ¼ teaspoon g 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.
-
- 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.
-
- 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.
-
- 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.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g 32 oz 500 g
Nutrition
1 serving (27g)
Calories
1000
Total Fat
1.5g
Total Carbohydrate
6g
Dietary Fiber
1g
Sugars
5g
Protein
3g
Chef's Note
Serve with vegetables, over pasta, or with bruschetta and flatbread.
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