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Garlicky Kale “Pesto”

Traditionally pesto is made with fresh basil, but the other night I didn’t have any on hand so I decided to substitute with some fresh curly kale leaves.  We were pleasantly surprised with the creamy texture and spicy kick from the garlic.  Perfect to spread on a sandwich, toss in some noodles, or used as a flavorful dipping sauce for grilled chicken and veggies. I have also been using it in my scrambled eggs in the morning.  Yum.

Garlicky Kale “Pesto”

  • 2 cups chopped kale
  • 6 cloves garlic, smashed
  • 2 oz pine nuts
  • 1/4 cup water
  • 1/2 cup olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1/2 cup parmesan cheese
  • drizzle of honey (opt)
  1. Pulse together kale, garlic, and pine nuts in blender or food processor.
  2. Stream in water and olive oil until creamy.
  3. Add salt, lemon juice and parmesan cheese until combined.
  4. Add touch of honey if desired.
  5. Keeps in fridge up to one week.

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