Sauces and Dips

It’s one of my favorites for pasta as sauce. It has a hint of summer vibes, tangy, zesty, and a hint of sweetness from orange.

Flavor Profile

This unique pesto offers a vibrant and zesty flavor profile that is both fresh and rich. The kale and basil provide a deep, earthy base, while the Gruyere cheese adds a nutty, creamy richness. The addition of orange juice and zest introduces a citrusy brightness that balances the richness of the cheese and nuts. The lemon juice and zest contribute a tangy freshness, and the red wine vinegar adds a slight tang and complexity. The boiled potato brings a subtle creaminess and smooth texture to the pesto, making it hearty and satisfying.

Nutritional Benefits

• Kale: Rich in vitamins A, C, and K, as well as minerals like calcium and iron. Kale is also a great source of antioxidants and fiber.
• Basil: Contains vitamins A, C, and K, as well as antioxidants and essential oils that have anti-inflammatory properties.
• Gruyere Cheese: Provides protein and calcium, contributing to strong bones and teeth.
• Nuts: Offer healthy fats, protein, and fiber, along with vitamins and minerals like vitamin E and magnesium.
• Garlic: Known for its immune-boosting properties and contains beneficial compounds like allicin.
• Orange and Lemon: High in vitamin C, these citrus fruits boost immunity and add antioxidants to the diet.
• Potato: Adds potassium, vitamin C, and fiber, making the pesto more filling and nutritious.

Versatility

This pesto is incredibly versatile and can be used in various ways:

• Pasta: Toss with hot pasta for a flavorful and nutritious meal.
• Sandwich Spread: Spread on sandwiches or wraps for a zesty kick.
• Dip: Serve as a dip with fresh vegetables or crackers.
• Pizza: Use as a base sauce for pizza, topped with your favorite ingredients.
• Protein Topper: Spoon over grilled chicken, fish, or tofu for added flavor.

Storage

Store the pesto in an airtight container in the refrigerator for up to a week. To prevent browning, you can cover the top with a thin layer of olive oil.

Customization

• Nuts: Experiment with different types of nuts such as almonds, cashews, or pistachios for varied flavors and textures.
• Cheese: Substitute Gruyere with other cheeses like Pecorino Romano or Asiago for a different taste.
• Citrus: Adjust the amount of lemon and orange juice/zest to your taste preference for more or less citrus flavor.

This zesty kale pesto is a delightful twist on the classic pesto, offering a burst of flavors and a nutrient-dense addition to your meals.

Ingredients

• 2 cups kale leaves, stems removed
• 1 cup fresh basil leaves
• 1/2 cup grated Gruyere cheese
• 1/3 cup nuts (pine nuts, walnuts, or almonds)
• 2 cloves garlic
• 1/2 cup olive oil
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1 tablespoon red wine vinegar
• Juice of 1 orange
• 1 teaspoon orange zest
• 1 small potato, peeled and cubed
• Salt and pepper to taste

Instructions

1. Prepare the Kale:
   • Blanch the kale leaves in boiling water for about 2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain and squeeze out excess water.
2. Cook the Potato:
   • Boil the cubed potato in salted water until tender, about 10 minutes. Drain and let cool slightly.
3. Blend the Ingredients:
   • In a food processor, combine the blanched kale, basil leaves, grated Gruyere cheese, nuts, garlic, and cooked potato. Pulse until the mixture is finely chopped.
4. Add the Olive Oil:
   • With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
5. Season and Finish:
   • Add the lemon juice, lemon zest, red wine vinegar, orange juice, orange zest, salt, and pepper. Pulse a few more times to combine. Taste and adjust seasoning if necessary.
6. Serve and Store:
   • Serve immediately with pasta, as a spread on sandwiches, or as a dip. Store in an airtight container in the refrigerator for up to a week.