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
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.
MakeBetterFood.com
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/kale-pesto/). Adapted from Taste Spotting.
PT10M
PT10M"/>
5 stars
5 stars
MakeBetterFood.com
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
¼ cup olive oil
In a food processor fitted with a blade, puree kale, chives, green onion, tarragon, parsley, anchovy, garlic, lemon juice, pepper, and sea salt.
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.
Get New Recipes via Email + Free Cookbook
Sign up to get free MakeBetterFood.com recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.