Kale & Basil Pesto
Course: Food Prep, SaucesCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
5
minutesCalories
200
kcalOur goal was to make a homemade pesto with as many homegrown ingredients as possible. Even with the harsh seasons, kale and basil are easy to grow in our harsh midwest seasons of Minneapolis. The nutritional yeast gives you that cheesy flavor, while pine nuts make it nutty in a subtle way. We joke that “pesto is the besto” because it is. It’s great on pasta and elevates most any sandwich. Life is better when there’s pesto in the fridge.
Ingredients
2 cups (120 g) kale
ยฝ cup (13 g) fresh basil leaves
2 garlic cloves, peeled
ยผ cup (60 ml) olive oil
1 Tablespoon (9 g) nutritional yeast
ยผ cup (34 g) pine nuts
Salt and pepper to taste
Directions
- Add all ingredients to the container in the order listed above.
- Blend on medium speed for 60-90 seconds.
- Use the tamper to push ingredients from the corners into the blade.
- Blend until desired consistency is reached, maintaining some texture.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl or storage container.
Recipe Video
Notes
- Substitute walnuts for pine nuts.
- Substitute spinach or other dark leafy greens for kale.
- Measurements are somewhat approximate โ aim for at least 1:1 ratio of greens to basil.
- Storage: Store for up to a week in an airtight container in your fridge.
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