Basil time is over, dudes, and there’s a dreary pall over the whole town it feels like. But that don’t mean we cain’t make pesto! This kale pesto with parsley and pecans will perk ya right up, homies. It’s bright and fresh and another great way to use this miracle green errybody’s going on and on about.
Feel free to use walnuts or pine nuts in place of pecans (though personally I love the sweetness that pecans bring to the table). If you have a nut allergy, sunflower seeds would also be tasty. And if you have a dairy allergy, replace the parmesan with some (drained) marinated artichoke hearts! Omit the salt and lemon juice in that case, though.
Kale Pesto Video
Kale Pesto Recipe – Printable!
- 1 cup packed kale leaves (or spinach leaves) stems removed
- ½ cup packed parsley
- ½ cup grated Parmesan
- 2 cloves garlic
- ¼ cup toasted pecans
- ¼ teaspoon salt
- 1-2 teaspoons lemon juice
- ½-2/3 cup olive oil
- For serving:
- 8 ounces spaghettini or spaghetti
- Combine the kale and pecans in a food chopper or processor and pulse until finely chopped. Add all other ingredients except oil and pulse until coarse paste forms.
- Add oil a little at a time until desired consistency is reached.
- Cook pasta as directed.
- Before draining, dip out about a cup of pasta cooking water and set aside.
- Drain pasta and put into a large bowl. Add pesto and ½ cup pasta water. Toss with tongs until coated, adding a little more water if necessary.