Toasted Pecan and Kale Pesto

(from castro15’s recipe box)

Categories: Dressings/Sauce

Ingredients

  • 2 cups packed stemmed baby kale leaves
  • 1 1/2 oz. grated Parmesan cheese (about 1/3 cup)
  • 3 tbsp. chopped toasted pecans
  • 3 tbsp. olive oil
  • 2 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 1/4 tsp crushed red pepper
  • 1/8 tsp kosher salt
  • 1 to 2 tbsp. water

Directions

  1. Place kale, Parmesan, pecans, olive oil, lemon zest and juice, red pepper and salt in a food processor. Process until smooth, about 30 seconds, adding water, if needed, to reach desired consistency.

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