One of my goals this year is to certainly reduce food waste at home. I do a pretty good job at finishing produce before it goes bad, but occasionally there is a small amount leftover. This recipe was inspired by the 2 leaves of kale and small bag of cilantro leftover from last weeks greens. I have tried making kale pesto one other time, but I didn’t have quite enough olive oil left in my cupboards, so the consistency was a little less than desirable. I also learned last time that its super important to break down the kale on its own as much as possible before adding anythings else, or else it can be left a little scratchy. The little bit of cilantro I put in here added a little more zest to the pesto without giving it that “there is DEFINITELY cilantro in this” taste. I used olive oil because 1) I love olive oil and 2) its the oil that tastes and works best for pestos, in my opinion. That being said, go to town with which ever oil you prefer! It’ll still taste wonderful. You can also make some adjustments with the amount of oil you use, depending on how runny you’d like the pesto to be.
You may be a little skeptical of adding kale to a pesto. If you’re like me, you hesitate in thinking that it may taste too “green-y.” Trust me, I thought so too before trying it, but it really just tastes like a standard pesto: garlicky, robust, and all around good.Homemade pesto is incredibly simple to make and can give so many dishes an added oomph. I love to add pesto to my avocado toast, onto my salads, into my soups, and mixed into a bowl of warm rice or pasta. Due to its versatility, pesto is a great meal prep item:you can simply whip up a batch during meal prep and use it with anything through out the week. The oil coating around the greens helps to prevent oxidation, so it should keep well in the fridge for 5-7 days.
See below for the recipe, this is definitely one you should flag for future use! If you do give it a try, be sure to snap a pic and share it with me! You can connect with me on instagram @mindingmysoul !
5 Minute Kale Pesto
- 2 leaves of kale (removed from stems)
- ~3 tbsp chopped cilantro
- 15-20 basil leaves
- 1 tbsp minced garlic
- 1/4 cup sunflower seed kernels
- 3 tbsp filtered water
- olive oil
- 1/2 tsp black pepper (adjust to taste)
- 1/2 tsp sea salt (adjust to taste)
- 1/2 tsp garlic powder
- In a food processor, finely chop washed kale leaves (without stems). Add 3 tbsp water to help with processing.
- Add cilantro and basil leaves to food processor and finely chop. You may need to scrape the sides of the food processor a few times.
- Add about 1-2 tbsps of olive oil, sunflower seeds, salt, pepper, minced garlic and garlic powder and process well, until it reaches desired consistency.
- Pour the mixture into a bowl and then add another 1-2 tbsp of olive oil and stir. You can adjust your olive oil amount to your liking.
- Serve the pesto on bread, salads, soups, or pastas (or how ever else you want).