Ingredients
Method
- Combine kale, olive oil, salt, garlic, and lemon juice in a food processor.
- Pulse the mixture until it reaches a smooth consistency.
- Add the raw almonds to the food processor.
- Pulse again until the almonds are finely ground to your desired texture.
- Taste and adjust seasoning if necessary.
- Serve immediately or store in an airtight container.
Notes
- For a creamier kale pesto, blanch the kale leaves quickly in boiling water for 30 seconds, then immediately plunge into ice water before draining and adding to the food processor. This also mellows the kale's bitterness.
- If you prefer a smoother pesto, process the ingredients for an extra minute after adding the almonds. I found that pulsing in short bursts helps achieve a consistent texture without over-processing.
- To extend shelf life, pour a thin layer of olive oil over the top of the finished kale pesto in its storage container before refrigerating. This creates a seal and prevents oxidation. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a smoother pesto, process the ingredients for an extra minute after adding the almonds. I found that pulsing in short bursts helps achieve a consistent texture without over-processing.
- To extend shelf life, pour a thin layer of olive oil over the top of the finished kale pesto in its storage container before refrigerating. This creates a seal and prevents oxidation. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.