Here’s what else you’ll love about it:
Kale contains the flavonoids quercetin and kaempferol, which may have anti-inflammatory and potent antiviral effects. Kale may help to bind bile acids, which can help to lower cholesterol over time. In one study, participants who drank kale juice for 12 weeks increased their “good” HDL cholesterol, while lowering the “bad” LDL cholesterol. It contains sulforaphane and indole-3-carbinol (I3C), both of which may have anticancer effects. Kale is a good source of beta-carotene, which is an antioxidant that the body can use to produce vitamin A. It’s also a good source of potassium, which may help to lower the risk of heart disease.
Even if you’re not the biggest fan of kale, I hope you’ll give this recipe a try! You can also try making a kale smoothie or the best kale salad, if you have more of these dark leafy greens to use up.
How Do You Make Kale Pesto Less Bitter?
Kale is naturally a bitter-tasting vegetable, but you can make it less bitter by pairing it with bright flavors, like lemon juice. Lemon juice is one of my favorite additions to pesto, because it helps add a tangy, acid flavor that can almost mimic cheese, especially when you add a hefty pinch of salt, too.
Fast (ready in 5 minutes!) Dairy-free Made in one bowl Low in oil, compared to traditional recipes Super-flavorful and easy!
All you need is 6 ingredients to get started, and this recipe is very flexible. If you don’t have kale on hand, try using fresh spinach or arugula, instead. In fact, you don’t even need to add cheese to this recipe, if you are trying to cut-back on dairy. I tested this recipe with and without adding in Parmesan, and it’s honestly delicious, either way.
How Long Does Kale Pesto Last?
Since kale pesto is made with fresh kale leaves, it will only last in the fridge for 3 to 4 days. As soon as you pulverize the kale, the leaves will begin to oxidize faster, and that can lead to a more pronounced, “stinky” odor as time passes. If you want to make this kale pesto in advance, I’d recommend preparing it 24 hours in advance for the very best flavor and color.
What Can You Put Pesto On?
Pesto is delicious on:
Pizza (try it on my Almond Flour Pizza Crust or Cauliflower Pizza) Toast (like Bruschetta) Pasta (especially with cherry tomatoes) Veggie Wraps Sandwiches Buddha Bowls and more!
If you are anxious to experiment with other pesto variations, be sure to try my Arugula Pesto, Oil-Free Pesto, Avocado Pesto, and Broccoli Pesto recipes.
If you try this Kale Pesto recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience. – Reader Feedback: What’s your favorite way to eat kale?
