What's for Dinner {31} - Kale Parsley Pesto (without nuts!)

Why did I wait so long to post this recipe? I have absolutely no clue! This is one I shared via instragram more than once and should have put up immediately because it was a huge hit for me this summer. I actually first made a spinach version but decided to use kale for a couple of reasons. It's better for you in some respects and it was more plentiful at the farmer's market. Done and done. One caution - mine didn't turn out super creamy like some pestos which was just fine for me.

Though I'm not 100% certain this is the exact recipe I based my own on, this is a good start to any type of pesto. Choose your green, then the herb, (preferred nut if you wish), and then add in the rest of the ingredients for your perfect pesto!

Kale Parsley Pesto (without nuts!) adapted from the Spinach Basil Pesto by Two Peas and their Pod

4 cups kale,
2 cups flat leaf parsley
2 cloves garlic
1 tablespoon lemon juice
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil, plus 1 tablespoon

Place the kale, parsley, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Slowly stream in the olive oil while the machine is running. Process until smooth.

Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!

Note-if you like a thinner pesto you can add a little more olive oil.

I attempted a couple of times to freeze the pesto but without a ton of luck. If you eat it soon, I'd suggest keeping it in your fridge. I don't tend to eat it all that often so decided to freeze them in little bits wrapped in foil. I'd simply put them in the microwave for a few seconds and then put them in whatever I was cooking - roma tomatoes and/or shrimp. Well on more than one occasion I failed to cook it properly. I think once it got too hot it lost a lot of moisture. It just stuck to the noodles and became inedible pretty quickly. I either need the pesto to be a bit more creamy or be more careful when cooking it. I also read somewhere that to freeze it without the cheese may be wise as well.

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