Zesty Kale Pesto

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.

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.

Sauces and Dips

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Zesty Kale Pesto

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,…

TypeSauces

CuisineItalian-inspired

Ingredients

Batch½×1×2×

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• 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 KaleBlanch 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 PotatoBoil the cubed potato in salted water until tender, about 10 minutes. Drain and let cool slightly.
3. Blend the IngredientsIn 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 OilWith the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
5. Season and FinishAdd 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 StoreServe 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.