Kale Almond Pesto: A Vibrant Green Delight

I’ll never forget the summer my tiny urban garden exploded with kale. It was more kale than my family could possibly eat in salads, smoothies, or even the trendy kale chips that were all the rage. Desperate to use it up, I started experimenting, and one happy accident led to this kale almond pesto. The bright green color and nutty flavor transformed the humble kale into something truly special, a versatile sauce that instantly brightened up everything from pasta to sandwiches.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: Approximately 5-10 minutes (for steaming kale & roasting garlic)
• Total Time: 10-15 minutes
• Yields: Approximately 1 cup
• Serves: 2-4
• Dietary Type: Gluten-Free, Dairy-Free (typically), Vegetarian, Vegan (depending on serving suggestions)

Ingredients

• 1 bunch kale, steamed to bright green (approximately 6 ounces)
• 1/3 cup toasted almonds
• 3 cloves roasted garlic
• 1/2 teaspoon Celtic sea salt (or other high-quality sea salt)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 pinch red pepper flakes (more to taste, if desired)

Equipment Needed

• Steamer basket and pot
• Food processor
• Baking sheet (for roasting garlic)

Instructions

1. Begin by steaming the kale. Fill a pot with about an inch of water and place a steamer basket inside. Bring the water to a boil. Add the kale to the steamer basket, cover, and steam until it turns a bright green color – this usually takes about 5-10 minutes. You want the kale to be tender but not mushy. Remove from heat and let cool slightly.
2. If you haven’t already, roast the garlic. Preheat your oven to 400°F (200°C). Wrap the garlic cloves (still in their skins) in foil, drizzle with a bit of olive oil, and roast for about 20-25 minutes, or until the cloves are soft and fragrant. Let cool enough to handle, then squeeze the roasted garlic from their skins. Alternatively, you can use pre-roasted garlic cloves to save time.
3. Place the steamed kale in the food processor. Pulse until it is coarsely chopped. This helps ensure even processing in the next steps.
4. Add the toasted almonds and roasted garlic to the food processor. Pulse again until the almonds and garlic are incorporated into the kale. The mixture should be coarsely ground at this stage.
5. Add the Celtic sea salt, lemon juice, olive oil, and red pepper flakes to the food processor.
6. Pulse the mixture until the pesto reaches your desired consistency. I prefer mine fairly smooth, but you can leave it a bit chunkier if you like. Scrape down the sides of the food processor as needed to ensure even blending.
7. Taste and adjust seasonings as needed. You might want a little more lemon juice for brightness, more salt to enhance the flavors, or a touch more red pepper flakes for heat.

Expert Tips & Tricks

• Toast your almonds: Toasting the almonds deepens their flavor and adds a pleasant crunch to the pesto. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for about 5-7 minutes, until fragrant and lightly golden. Watch them carefully to prevent burning!
• Don’t over-process: Over-processing can turn the pesto into a paste. Pulse in short bursts, scraping down the sides as needed, until you reach the desired consistency.
• Adjust the texture: If your pesto is too thick, add a little more olive oil or lemon juice to thin it out. If it’s too thin, add a few more almonds or a handful of kale.
• Garlic variation: While roasted garlic adds a mellow sweetness, you can also use raw garlic for a sharper, more pungent flavor. Start with one clove and add more to taste.
• Freeze for later: Kale almond pesto freezes beautifully. Portion it into ice cube trays for easy single servings, or store it in an airtight container with a thin layer of olive oil on top to prevent oxidation.

Serving & Storage Suggestions

Kale almond pesto is incredibly versatile. It’s delicious served over pasta, spread on sandwiches or wraps, dolloped onto grilled fish or chicken, or used as a dip for vegetables. You can also stir it into soups or use it as a base for pizza.

• Serving: Garnish your pesto dishes with a sprinkle of toasted almonds, a drizzle of olive oil, or a grating of Parmesan cheese (if not keeping it dairy-free).
• Storage: Store leftover pesto in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it. To prevent discoloration, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container.
• Reheating: If frozen, thaw the pesto in the refrigerator overnight. You may need to stir in a little extra olive oil to restore its creamy texture.

Nutritional Information

(Approximate values per serving, based on a serving size of about 1/4 cup)

Nutrient	Amount per Serving	% Daily Value*
Calories	257 kcal	13%
Total Fat	19.5g	25%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	626mg	27%
Total Carbohydrate	17.6g	6%
Dietary Fiber	4.7g	17%
Sugars	1.6g	3%
Protein	8.5g	17%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Nut-free option: Substitute the almonds with sunflower seeds or pumpkin seeds for a nut-free pesto.
• Greens variations: While this recipe calls for kale, you can experiment with other greens like spinach, arugula, or even beet greens. The flavor will change slightly depending on the greens you use.
• Cheese: For a non-vegan option, add a few tablespoons of grated Parmesan cheese or Pecorino Romano cheese to the food processor along with the other ingredients.
• Herb additions: Fresh basil, parsley, or cilantro can add a different dimension of flavor to your pesto. Add a small handful to the food processor along with the kale.
• Spice it up: Adjust the amount of red pepper flakes to your liking, or add a pinch of cayenne pepper for even more heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-steamed kale?
A: Absolutely! If you have leftover steamed kale, this is a great way to use it. Just make sure it’s not overcooked or too watery.

Q: How do I prevent the pesto from turning brown?
A: Exposure to air causes pesto to oxidize and turn brown. To prevent this, store it in an airtight container with a thin layer of olive oil on top.

Q: Can I make this pesto without a food processor?
A: While a food processor is the easiest way to make pesto, you can also use a blender or chop the ingredients very finely by hand and mix them together. The texture will be slightly different, but the flavor will still be delicious.

Q: What kind of almonds should I use?
A: Blanched almonds work best for pesto, but you can also use almonds with the skin on for a more rustic flavor. Make sure to toast them for the best results.

Q: How long does kale almond pesto last in the freezer?
A: When properly stored in an airtight container, kale almond pesto can last in the freezer for up to 3 months.

Final Thoughts

This Kale Almond Pesto is more than just a sauce; it’s a vibrant celebration of fresh flavors and healthy ingredients. It’s an invitation to get creative in the kitchen and discover new ways to enjoy the humble kale. So go ahead, give this recipe a try, and let the bright green goodness transform your next meal! I’d love to hear how you use it – share your creations and feedback! Pair it with a crisp glass of Sauvignon Blanc for a truly delightful experience.