Even though I’m an Italian girl, I never really had a thing for pesto until my husband randomly requested it a couple years ago (probably because the chef at work made it one day for lunch – so spoiled). I bought a jar of it from the store and then tried to make it myself.
At the time, I was part of a local CSA box program and received dandelion leaves in my box. Having no idea what to do with them (aside from pulling them from the garden and throwing them away), I found a recipe on Pinterest for dandelion pesto. It was bitter and horrible and scared me off from making homemade pesto for a while. But I don’t give up that easily. So when we started growing a ton of basil in our garden, I tried making pesto again with better results. I have to say, I found something that I enjoy even more than traditional pesto. Kale pesto!
I probably buy a bunch of kale at least every other week. It usually costs me less than a dollar and it’s so versatile! I used to buy kale simply to make kale chips, but now I enjoy them in so many other recipes. I love to saute it in olive oil with garlic, then top it with crushed cashews and crumbled blue cheese. I love to eat it in salads with fresh strawberries and grilled chicken. And now, I love to use it in pesto with sundried tomatoes and fresh lemon juice.
- 4 cups kale leaves, torn with stems removed
- 1/4 cup sundried tomatoes
- 2 garlic cloves
- Juice of 1 small lemon
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- Add kale leaves, sundried tomatoes, garlic, and lemon juice in a food processor until smooth.
- Season with salt and pepper and stir.
- Use pesto in pasta, on pizza, or as a great garlic bread spread!
The first time I made this kale pesto, I spread it on homemade, cheesy, garlic bread before baking. It was awesome! It’s also pretty awesome on pizza and in pasta. But if you’re looking for something a little meatier, stay tuned and make sure you pin this recipe for later! I’ll have another recipe posted soon that’ll be perfect for this kale pesto!