Kale Pesto

Kale Pesto

This pesto works wonderfully on sandwiches, pasta, and pizzas. The combination of kale with chives, tarragon, and a single anchovy gives this pesto a zesty, spicy flare without overpowering the other flavors of your dish.
  • Prep: 10 min
  • Total: 10 min
  • Yields 1 cup
Kale Pesto
  • 1 cup chopped kale
  • 2 small chives, chopped
  • 1 small green onion, chopped
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh Italian parsley
  • 1 anchovy fillet
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • ¼ teaspoon pepper
  • 1/8 teaspoon sea salt
  • In a food processor fitted with a blade, puree kale, chives, green onion, tarragon, parsley, anchovy, garlic, lemon juice, pepper, and sea salt.
  • ¼ cup olive oil
  • With the food processor running, slowly pour in olive oil. You may need slightly more or slightly less depending on your desired consistency.
  • Transfer to a small bowl or cup. Use immediately. Cover leftovers with plastic wrap and store in the fridge for up to 5 days.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/kale-pesto/). Adapted from Taste Spotting.

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