Spinach Kale Basil Pesto
Spinach Kale Basil Pesto

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, spinach kale basil pesto. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Note: I always make up the pesto a few days ahead of time, as the flavors meld, and it saves me a step come dinner time. Meanwhile, in a large food processor or blender, layer the ingredients starting with the spinach, kale, basil, then the garlic, toasted nuts, the olive oil, salt, pepper, lemon juice and cheese. If the mixture is too thick to blend add a tablespoon or two more of olive oil. EASY Kale and Spinach Pesto Sauce is loaded with fresh healthy greens (kale, spinach, and basil) and blended with some garlic, grated Parmesan cheese, cayenne pepper, and extra-virgin olive oil and the flavor is fantastic!

Spinach Kale Basil Pesto is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Spinach Kale Basil Pesto is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have spinach kale basil pesto using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Spinach Kale Basil Pesto:
  1. Prepare 1 cup fresh spinach, stems cut off
  2. Get 1/2 cup kale, swiss chard or any favorite green
  3. Take 1/4 cup fresh basil leaves
  4. Make ready 1/8 cup fresh italian parsley
  5. Get 8 clove roasted garlic
  6. Get 1/4 cup slivered or chopped almonds or walnuts
  7. Get 1/8 cup shaved parmesan cheese
  8. Get 1/4 cup olive oil, extra virgin
  9. Get salt and pepper
  10. Prepare 2 tsp ground flaxseed (optional)

Buuuuuuut, kale and spinach inside pesto, fair game and give me more please. Not to mention you are slathering this amazingly delicious green sauce on top of a plate full of spiralized zucchini noodles with sautéed garlic mushrooms and roasted olive oil along with a dose of sun-dried tomatoes and red pepper flakes. Steps to Make It In a blender or food processor, combine the kale, basil, garlic, nutritional yeast, and nuts, pulsing just until coarsely chopped. Slowly add olive oil, lemon juice and plenty of salt and pepper, blending just until desired consistency is reached.

Instructions to make Spinach Kale Basil Pesto:
  1. Process your greens and herbs.
  2. Add nuts, garlic, parm and flaxseed (if using)
  3. Pulse 2-3 times then scrape down the sides and pulse once more.
  4. Taste and add the salt and pepper. Taste again and adjust.
  5. Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing. Taste once more to fine tune seasonings and thickness. Keeps well over 4 days in a reusuable mason jar. Add to your favorite pasta, smear on toast or bake with chicken breasts. So versatile!

Steps to Make It In a blender or food processor, combine the kale, basil, garlic, nutritional yeast, and nuts, pulsing just until coarsely chopped. Slowly add olive oil, lemon juice and plenty of salt and pepper, blending just until desired consistency is reached. For a thinner, saucier pesto, add more olive oil or other liquid. Drizzle the remaining olive oil into the mixture while processing until smooth. To a food processor or small blender, add the basil, parsley, kale, nuts/seeds, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

So that’s going to wrap this up with this special food spinach kale basil pesto recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!