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I’m trying to watch The Bachelor while I write this.
Scratch that. I’m trying to write this while I watch The Bachelor.
I’m sorry if images of Sean with his shirt off cause me to not be quite as articulate as normal.
In fact, you know what? Let’s just get to the recipe.
What we’ve got here is a gorgeous, down-to-earth guy…oh wait. That’s Sean again. Crap.
Ok, seriously. This pesto is delicious, but packed with healthy, nutrient-packed spinach and kale. Use it as you would any other pesto! In fact, my friend Stef has a great way for you to use it on some roasted potatoes. (And no, we did not confer about our kale pesto-making ahead of time.)
Have some pesto left over? Store it in an airtight container and store it in the freezer. When you’re ready to use it again, just thaw it out and you’ll be ready to go.
Spinach and Kale Pesto
Ingredients
- 2 cups chopped kale stems removed
- 2 cups spinach
- 1-2 cloves garlic
- 1/4 cup Parmesan cheese
- 1/4 cup toasted slivered almonds
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
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Instructions
- Bring a pot of water to a boil. Add the kale and cook for 1 minute. Immediately drain and dunk into ice-cold water to halt the cooking. Drain and wring out any excess water.
- In a food processor, combine the kale, spinach, garlic, cheese and almonds. Pulse to combine. While the machine is running, stream in the olive oil, adding a little more until you reach your desired consistency. Add salt and pepper to taste, and pulse to combine again.
Notes
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
Is blanching the kale required? Looks delicious!
Kale is tough and chewy enough that I find it does better if it’s blanched first (and makes it easier to hide from my husband, who isn’t a kale lover!), but if you’re used to eating kale salads and the like, then you’ll probably be fine if you don’t blanch it first!