Baby it’s cold outside — and I don’t mean the song (it’s getting banned anyway right?). But seriously, it is cold. Caveat: I am a born’n bred Southerner. I’m sure my sister, who now lives in Michigan where she has constant snow, is rolling her eyes right now as I complain. But when those temps dip below 30, we feel it!
Point is, when I’m cold, I’m don’t crave salads. I desire things like warm soups and a cup of steaming hot tea. Because of this, it’s challenging to want to add in raw, fiber-rich greens. Yet, as the niece to one hydroponic lettuce grower and another uncle who grows collard and mustard greens “like nobody’s business,” it seems I always have excess greens in my kitchen.
Today I’m sharing one of my favorite recipes for you to enjoy now (or truly, anytime of year): Georgia pecan kale pesto. It will help satisfy those cravings for warm, comforting meals. Plus, it’s easy!
The Truth About Kale
Kale is a green powerhouse and serves a great source of iron, magnesium, phosphorus and protein. (That’s right, you get plant-based protein from kale!). Just one cup of this leafy green vegetable has two times the recommended daily intake allowance (RDA) for Vitamin A and six times for Vitamin K.
You might say pi-ˈkän while I say pē-ˌkan
No matter how you say it, in my opinion, Georgia pecans are the BEST and sweetest variety! My daughter at age three already knows this. She feels the need to bring me home a pocket-full from the tree that shades her school playground every.single.day during the fall. While I appreciate the gesture, my washing machine and dryer do not. (Sometimes I forget to check her pockets). I also have my own sweet memories of climbing trees with my grandmother. (Yes, I climbed trees with my grandmother) on their farm to shake pecans out. She used to spend hours helping me fill my huge grain sack of pecans, which sold for a whopping $19.00.
Now, you can make your pesto with pine nuts, cashews, walnuts, etc. But my recommendation to you is to always use pecans! The sweetness of the pecan’s nutty flavor balances the bitterness of the greens and works well with the spiciness of the garlic you add. Pecans are always my first choice for flavor, not to mention they are nutritionally sound with a serving of high-quality, plant-based protein, few carbohydrates and no cholesterol.
That’s How it’s Done
Whip up this simple kale pesto in mere minutes with a food processor or high-speed blender. Stick it in the fridge and use it throughout your week to boost flavor and nutrition in meals. Think of adding a dollop to scrambled eggs or a salad. Use it as a savory spread on toast, or toss it in with your favorite whole grain pasta or zucchini noodles. Plot twist: make it your sauce base for pizza.
Tell me what you think!
Please let me know how you like this pecan kale pesto in the comments! It has a bold flavor, but I really love it and it’s kid-approved. (Both of my toddlers scarf it down).
PrintGeorgia Pecan Kale Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cups 1x
- Category: Sauce
- Cuisine: Italian, Vegetarian
Ingredients
- 3–4 cups Packed Kale (thick ribs removed) (Life hack- If you don’t have family giving you free greens, buy pre-chopped kale in the bag in your grocery produce section and double this recipe to feed a larger group, or freeze it for later)
- 3/4 cups raw pecans
- 1 juiced lemon (add more to taste)
- 1 tsp fine ground sea salt
- 1/2 cup extra-virgin olive oil (add more to thin if desired)
- 2/3 cup Parmesan cheese (or nutritional yeast for a vegan recipe)
Instructions
- Combine kale, pecans, lemon juice, garlic, salt in food processor or high-speed blender. Turn on to blend until the kale and pecans have broken down into small pieces.
- Drizzle in olive oil while the machine is running; process until desired consistency is reached. Cut the machine off to scrape down sides as needed throughout the blending process.
- Add cheese and process briefly to combine.
- Taste and add more lemon juice or salt, as needed.
- Use as desired.
- Leftover pesto will keep in an airtight container in the refrigerator for up to 10 days, or freeze it for up to 6 months.
Notes
Recipe adapted from Kale Pecan Pesto Recipe
Be sure to share with me how much you love this recipe as well as my other favorite recipes!
