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Kale Pecan Pesto

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Kale Pecan Pesto is a vibrant, nutrient-packed twist on classic pesto, combining earthy kale, crunchy pecans, tangy lemon, and Parmesan for a fresh, flavorful sauce. Perfect for tossing with pasta, spreading on sandwiches, drizzling over roasted vegetables, or using as a dip.

Ingredients

3 cups packed kale (about 1 small bunch), thick ribs removed

1/2 cup raw pecans

1–2 tablespoons lemon juice, to taste

1 medium-to-large garlic clove

1/2 teaspoon fine sea salt

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

Instructions

  1. Remove thick stems from kale and roughly chop the leaves.
  2. Toast pecans lightly in a dry skillet over medium heat for 2–3 minutes if desired for extra flavor.
  3. In a food processor, combine kale, pecans, garlic, lemon juice, and sea salt. Pulse until finely chopped.
  4. With the processor running, slowly stream in olive oil until smooth and creamy.
  5. Add Parmesan cheese and pulse a few more times to combine.
  6. Taste and adjust seasoning with extra salt or lemon juice if needed.
  7. Serve tossed with pasta, spread on bread, or drizzled over vegetables.

Notes

Swap pecans for walnuts, almonds, or cashews.

Add a pinch of red pepper flakes for a spicy kick.

For vegan, use nutritional yeast instead of Parmesan.

Add fresh basil or parsley for extra flavor.

Store in the fridge up to 5 days or freeze in ice cube trays up to 3 months.

Nutrition

Find it online: https://familydinnercooking.com/kale-pecan-pesto/