Homemade pesto is the best and so easy to make!
This Kale Walnut Pesto is a wonderful alternative to traditional basil pesto. If you look around this blog, you’ll know that I’m a big fan of kale so making a pesto with kale that I could put in a bunch of different meals seemed natural to me.
It is so handy to have pesto in the fridge for those busy days when you want to cook something up in a hurry. A quick go-to meal for our household is pesto pasta with quick roasted tomatoes.
Ways to use pesto: We also love using it on on sandwiches, pizzas, fish, and meats for that extra punch of flavour! You can use it as a dipping sauce for bread - so tasty! Also for those with dietary restrictions, it’s naturally gluten-free.
You can control ingredients according to your flavour preferences. I use a fair bit of garlic in this recipe, but you can also start with a little garlic and blend in more at the end if you don’t want it to be too garlicky.
Did you know that not all parmesan cheese is vegetarian? If you are on a vegetarian diet, look for parmesan ingredients that lists vegetable rennet or microbial enzymes instead of regular (animal) rennet. You can also replace the cheese with nutritional yeast.
You can also adjust the texture to be as chunky or smooth as you would like. For a really smooth, creamy texture, it’s best to use a blender. A food processor will result in a finely chopped texture.
I hope you enjoy this recipe!
Pesto ingredients! Amounts are in the "Ingredients" list below.
In the blender: Add all the ingredients (with only 2 tbsp of olive oil). Pulse to combine and then while blender is running, slowly add in remaining olive oil (amount dependant on preference).
Smooth and creamy texture.
Using a food processor: Same instructions as using the blender. Pesto will be finely chopped.
This pesto used about 1/4 cup of olive oil for a chunky texture. Add more for a finer texture.
Pesto is ready to add to all types of dishes! Enjoy!