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What's Up Magazine

Kale Pesto

Jul 16, 2014 04:00PM ● By Cate Reynolds
Having a jar of pesto on hand makes weeknight meals worlds more simple. You can spread it on some toasty bread, toss it over chicken or spoon it into pasta. Amp up the volume and use kale instead of spinach for a new twist.


½ cup pine nuts
2 cups firmly-packed kale leaves
2-3 cloves garlic
½ tsp. salt
¼ cup parmesan cheese
2 Tbsp. to ½ cup olive oil


Place pine nuts in a dry skillet and toast until golden brown, about 3 minutes. Place kale in a food processor with the pine nuts, garlic and salt. Pulse until kale is finely chopped. Add cheese and pulse until combined. Drizzle in olive oil with the food processor on low until the pesto reaches your desired consistency.

Makes 1-2 cups pesto

--Kim Cooper--