Kale and Arugula Pesto
4 servings
7 minutes
Kale and arugula pesto is a modern variation of the classic Italian sauce reimagined with healthy superfoods in mind. Kale gives it a rich green color and a slight bitterness, while arugula adds zest. A mix of nuts—pumpkin and sunflower seeds, almonds, pecans—creates a rich, layered flavor complemented by spicy garlic and fiery chili pepper. Mustard and olive oils soften the texture, while apple and wine vinegars add a subtle tanginess. This pesto is perfect as a spread on bread, a sauce for pasta, or a dressing for salads. Healthy, aromatic, and packed with flavors, it will be an indispensable addition to your table!
1
Wash the greens in cool water.
2
Chop coarsely.
3
Add nuts to the blender.
- Pumpkin seeds: 15 g
- Roasted sunflower seeds: 50 g
- Pecan: 25 g
- Almond: 15 g
4
Grind them into crumbs.
5
Add greens.
- Kale: 150 g
- Rocket (arugula): 80 g
6
Add both types of oil.
- Mustard oil: 4 tablespoons
- Extra virgin olive oil: 6 tablespoons
7
Add both types of vinegar.
- Apple cider vinegar: 1 teaspoon
- Red wine vinegar: 1 teaspoon
8
Season with lemon juice.
- Lemon juice: 1 teaspoon
9
Whip again.
10
Add garlic and salt.
- Garlic: 22 g
- Salt: 1 teaspoon
11
Add chili.
- Chili powder: 0.5 teaspoon
12
Whip to a homogeneous consistency and transfer to a convenient storage container.