We’ve been making more of an effort to use up everything we purchase when food shopping. That does get to be a challenge between the buying ahead that happens during the Winter months (in case weather prevents us from getting out) and shortages caused by COVID. This week I had quite a bit of Lacinto Kale left from a cooking class that I took – classic Amy-overbuying – so I wanted to find some way to use it that didn’t necessarily involve soup or salad.

Love and Lemons food blog is a great resource for cooks, especially ones interested in vegan/vegetarian cooking, although you don’t have to be either to enjoy these food ideas. Needless to say, I found a quick, easy way to use up our excess kale and we have some delicious pesto on hand for adding to soups and pizzas as well as pasta.

Love and Lemons Kale Pesto

Find the original Love and Lemons recipe here

Ingredients

• 1/2 c pepitas (I had pignoli nuts in the pantry so used those up)
• 1 small clove garlic
• 1/4 c grated parmesan cheese or 1 TBSP nutritional yeast (I used the cheese)
• 1/4 tsp sea salt
• Freshly ground black pepper
• 2 packed cups curly kale (I used up my Lacinto kale)
• 2 TBSP lemon juice
• 1/2 c extra virgin olive oil

Method

1. Using a food processor, pulse the pepitas (or whatever nuts you decided on) and garlic until they are ground up.
2. Add the cheese or nutritional yeast, salt and several grinds of black pepper and pulse again.
3. Add the kale and lemon juice.
4. With the food processor running, drizzle in the olive oil and process until combined. Season to taste (also noted in the original: if the kale pesto tastes too bitter add 1/4 tsp maple syrup or honey – I didn’t need to do this).

Keeps in the fridge for up to 3 days; can also be frozen for up to 2 months.