Kale adds a hearty dose of greens to this pesto recipe, while red pepper flakes give it an unusual kick. Try this pesto over pasta, on sandwiches, on top of pizza or as a dip with crudites. It’s a great way to incorporate more veggies into dinner!
It’s autumn in the Midwest, which means kale is just starting to be in season. I love kale. We eat it raw in salads, saute it with garlic and bacon for a hearty side dish, and even use it in chicken soup. Sometimes, however, you want to enjoy something a little bit different. This quick and easy kale pesto recipe is a delicious way to use the beautiful leaves you scored at your local farmers market. It is a speedy recipe that has a lot of versatility. My husband and I used it as a condiment on top of a spicy shrimp and polenta dish one night, and used the leftovers to make a kale, chicken and bacon pizza the next. It’s also a great spread for sandwiches or mixed into pasta dishes. The kids love to eat it with raw carrot sticks and tortilla chips 🙂 Yummy and nutritious, this should be a back-pocket recipe for last minute dinners.
The pesto comes together quickly in a food processor or a blender, which is great when dinnertime is quickly approaching or you forgot to plan something for that potluck dinner that begins in 30 minutes. Throw everything in the food processor and blend. Taste your pesto, then season it to your liking. If you prefer a thinner pesto, simply add more water. If you like it thick and chunky, don’t blend it as well. Like spice? Add more red pepper flakes. Serving it alongside seafood? Drizzle in some lemon juice. The beauty of this recipe is that once you get the basics down, you can play with it to suit your mood and taste. Enjoy, friends!