Kale Leaf and Nut Pesto
3 servings
15 minutes
Kale and nut pesto is a modern interpretation of the classic Italian sauce enriched with the rich flavors of greens and nuts. The birthplace of pesto is the Liguria region, where basil, garlic, and olive oil became the foundation for this aromatic sauce. In this recipe, traditional basil is complemented by kale, adding a slight bitterness and rich flavor. The nut mix—almonds, pecans, Brazil nuts, and pistachios—adds texture and deep nutty notes. Spicy chili brings a piquant touch while wine and apple vinegar balance the taste with light acidity. This pesto pairs perfectly with pasta, crostini or vegetable dishes, adding refined spiciness and Italian charm.
1
Separate the basil leaves from the stem, and chop the kale, garlic, and leek coarsely.
- Purple basil: 7 g
- Kale: 115 g
- Garlic: 8 g
- Leek: 20 g
2
Send to blender.
3
Add coarsely chopped chili.
- Chili pepper: 1 piece
4
Grate the cheese on a fine grater and add it to the blender.
- Cheese: 25 g
5
Squeeze the juice from the lemon wedge, add apple and wine vinegar.
- Lemon: 1 piece
- Apple cider vinegar: 1 tablespoon
- Red wine vinegar: 1.5 tablespoon
6
Whisk the ingredients for 10 seconds.
7
Add olive oil.
- Olive oil: 7 tablespoons
8
Then add flax seeds and sesame.
- Flax seeds (linseed): 1 teaspoon
- Sesame seeds: 1 tablespoon
9
Add nuts. Whip until smooth.
- Pecan: 10 g
- Almond: 25 g
- Brazil nuts: 20 g
- Salted pistachios: 20 g
