Name: Kale Pesto
Prep time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups torn kale leaves ($1.06); 1/3 cup olive oil ($0.85); 1 fresh lemon ($0.37); 1 clove garlic ($0.08); 1/4 cup walnuts ($0.30); 1/3 cup Parmesan ($0.59); 1/2 tsp salt ($0.02); Freshly cracked pepper ($0.03)

Open this recipe in the RecipeMuse app Open

Kale Pesto

4 servings

Making a small batch of kale pesto is a great way to use leftover kale. This flavorful pesto is great on sandwiches, in soups, dips, and more!

Ingredients

4 cups torn kale leaves ($1.06)

1/3 cup olive oil ($0.85)

1 fresh lemon ($0.37)

1 clove garlic ($0.08)

1/4 cup walnuts ($0.30)

1/3 cup Parmesan ($0.59)

1/2 tsp salt ($0.02)

Freshly cracked pepper ($0.03)

Instructions

1 Make sure your kale leaves are washed well, any excess water is drained away, and any hard stems removed. Zest and juice the lemon.

2 Add the kale, 1/4 cup lemon juice, 1/2 tsp lemon zest, olive oil, garlic, walnuts, Parmesan, salt, and some freshly cracked pepper to a food processor. Process until the mixture is a fine textured paste. Taste and adjust the salt, pepper, or lemon if desired. If you want a runnier pesto for drizzling, add extra oil, or up to 2 Tbsp water.