The kale trend is never ending, and this time, we’re talking pesto.
I freaking LOVE kale. There- I said it. Not in a “trendy-super juice- goes with my instagram theme” kind of way. No, I mean in a “I FREAKING LOVE KALE NOW GIVE ME ALL THE BITTERNESS NOW”. I keep finding new ways to enjoy it, and every time, it gets better and better! There’s just something about the leaf that I love, and I cannot explain it.
When I was younger, I was OBSESSED with pesto. Like- obsessed. I put that ish on everything, but I fell out of my ways a few years ago, and I have no idea why. Also, by “younger”, I mean fourteen. Can we talk about the fact that I consider that “younger”?! It’s crazy. Like, I remember when Obama was elected and I watched his inaugural speech in my fourth grade classroom on a grainy TV we had to wheel in. Now, we’re electing a new president and I’ll be seventeen when that happens. Hi what no stop time no stop.
Back to the pesto. When I got my food processor for Christmas, I immediately added a pesto recipe to the list of things I wanted to whip up, and I’m just now getting around to it. Pesto is great on almost everything, and can even act like hummus as a dip. I know I do that all the time, and you should to. Kinda life changing if we’re being honest.
Sundried tomatoes are a must in ANY Italian recipe. Whenever I think of an Italian recipe, I think of sundried tomatoes. So, naturally I added them to this, and naturally- I’m obsessed. Let’s begin 😉
- ¼ cup pine nuts
- ¼ cup olive oil
- 1 cup kale, packed
- ½ cup sundried tomatoes
- Juice of 1 lemon
- 1.) In a food processor, add in the pine nuts, kale, and sundried tomatoes. Grind until it reaches a fine consistency.
- 2.) Add in your olive oil, 1 tbsp at a time. You'll have to stop it a lot to mix everything and scrape the sides down, but that's okay.
- 3.) Once the olive oil has been added in, add in the lemon juice and pulse again. By now, it should be at a pesto consistency. Remove from your food processor and store in a jar for up to five days!
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