Kale PestoApr 28, 2021
What do you love most about Spring?
Pesto is at the top of our list and we love how many delectable varieties are available this time of year with the bounty of Spring greens available. Turns out—it IS easy being green.
Our Kale Pesto celebrates the season with, you guessed it: kale! We’re spreading this vibrant sauce in our Kale Pesto Calzones and tossing it with our Sheet Pan Pesto Gnocchi with Balsamic Mushrooms & Tomatoes. How will you incorporate this sauce into your meal plan?
Prep time: 15 minutes | Cook time: 5 minutes
Makes 3 cups
¾ cup vegetable broth, divided
8 large cloves garlic, thinly sliced
4 heads lacinato kale, stems removed and roughly chopped (about 8 cups)
½ cup walnuts
1 lemon, juiced and zested
½ cup nutritional yeast
½ tsp sea salt (plus more to taste)
- In a large skillet, add ¼ cup vegetable broth. When hot, add the garlic. Cook for 1 minute until fragrant. Stir in the kale (working in batches, if needed to fit in the skillet), and cook for about 3 minutes until wilted.
- Transfer to a food processor and add the walnuts, lemon juice, nutritional yeast and salt.
- Pulse to combine for 45 seconds. Slowly stream in the remaining ½ cup vegetable broth and process until smooth. Taste and add more salt or lemon juice as desired.
Spoiler Alert: Kale Pesto will stay fresh in an air-tight container in the refrigerator for up to 1 week. When reheating taste and add more lemon or nutritional yeast as needed to “freshen” it up.
Batch it up! Kale Pesto can be stored in the freezer for up to months. To freeze, pour the sauce into ice cube molds and freeze until solid. Transfer the frozen pesto cubes to an air-tight container.