Whether is is form the farmers market, grocery or maybe even your own garden, this kale and walnut pesto is a great way to use up the summer’s fresh kale. Pesto may not be difficult to make, but sometimes you don’t have time make it or just don’t want a full batch of pesto that inevitably goes bad.
This recipe made thicker so it can be easily frozen into tablespoon servings to be used whenever you want. Only need 1 tablespoon of pesto? No problem! Just take one out of the freezer and let it thaw, add a little extra olive oil and you have all you need without the hassle. It goes great on anything from pizza, to pasta, chicken or salmon, even a quiche!
Kale and Walnut Pesto
- 6 cups kale lightly packed.
- 4 large cloves garlic
- 1/2 heaping cup of walnuts
- 2 tbs parmesan
- 1/4 cup lemon juice
- 1/4 cup olive oil + more if not blending well or using all right away.
- Salt and pepper to taste
- Place all ingredients in a large food processer and blend well. Depending on how big your food processer is you may need to add the kale in two batches. If you need to add more olive oil to help the pesto blend, add a bit more, but be careful not to add too much if you intend to freeze the pesto.
Freezing Pesto for later use:
- Line a baking sheet with parchment paper. Using a tablespoon-measuring spoon. Scoop out the pesto onto the parchment in one-tablespoon servings. Place in the freezer until you are able to peel the pesto balls off of the parchment. Place pesto balls into a small freezer bag for storage
- To use simpley take out what you need and let thaw, and add more olive oil to get to the consistency you desire for the dish you are using it for.