Georgia Pecan Kale Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cups 1x
- Category: Sauce
- Cuisine: Italian, Vegetarian
Ingredients
Scale
- 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
Find it online: https://melharrisnutrition.com/georgia-pecan-kale-pesto/