I bought two massive bunches of kale on special, thinking I’d use it all quick smart. I was wrong. After a huge batch of kale salad and a tray of kale chips, there was still a big bunch in the fridge plus all the stems I’d kept (don’t judge me).
I thought I could make it into a pesto, and saw that some people blanched the stems first – but to be honest I tested it blanched versus raw and they both taste amazing, so save yourself the effort.
With that, here’s my recipe for a raw kale pesto that uses up every last scrap of kale and is prime to slather on pretty much anything.
Raw Kale Stem Pesto
Yield: Approx. 1 ½ cups of finished pesto (1 x 300ml mason jar full)
1 packed cup kale leaves, rinsed and roughly chopped
1 ½ packed cup kale stems, rinsed and roughly chopped
1 shallot, roughly chopped
2 garlic cloves – peeled
25ml lemon juice (approx. ½ a medium lemon)
Zest of ½ a medium lemon
¼ cup Parmesan cheese, grated
2 tbsp pine nuts or roasted walnuts
80ml olive oil
Salt and pepper, to taste
You could also add any herbs you have on hand like parsley or basil.
- Add all the ingredients to a food processor, and pulse in controlled bursts till crumbly-looking without any big chunks. Scrape down the sides regularly to ensure everything’s processed relatively evenly.
- Add more lemon, salt or pepper to taste. And add a little more olive oil if you want a thinner pesto.
- To store, keep refrigerated in a hipster-looking glass jar for added effect, and top with olive oil to stop it browning. Freeze batches for later use in small containers or plastic freezer bags.
Easy, right? Mix this pesto into pasta, soups, salads, spread it on toast or sandwiches for a herby garlicy, use it as a pizza sauce, toss veggies through it, top eggs with it, eat it with a steak or mix through meatballs. There’s so many ways to use it!