Recipe: Perfect Spinach Kale Basil Pesto

Spinach Kale Basil Pesto. Oh my gosh, this kale, spinach and basil pesto is SO tasty, fresh and chunky that it's seriously bowl licking and spoon licking good (yep, Zoe and I licked I've made this pesto up twice already and Zoe and I couldn't keep our spoons out of the jar. We kept opening the jar taking a spoonful, closing the jar. Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.

Kale & spinach are blended along with basil to make a thick, creamy, flavorful sauce that bakes up beautifully when tossed with. We combine traditional basil pesto ingredients with baby spinach leaves to add extra vitamins and green goodness. Enjoy this vibrant vegetarian green sauce tossed together with your favorite pasta, vegetables or as a spread for sandwiches. You can cook Spinach Kale Basil Pesto using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Spinach Kale Basil Pesto

1. Prepare 1 cup of fresh spinach, stems cut off.
2. You need 1/2 cup of kale, swiss chard or any favorite green.
3. It's 1/4 cup of fresh basil leaves.
4. You need 1/8 cup of fresh italian parsley.
5. It's 8 clove of roasted garlic.
6. Prepare 1/4 cup of slivered or chopped almonds or walnuts.
7. It's 1/8 cup of shaved parmesan cheese.
8. It's 1/4 cup of olive oil, extra virgin.
9. You need of salt and pepper.
10. It's 2 tsp of ground flaxseed (optional).

Easy vegan pesto with tons of fresh herbs, nutrient-rich kale, seeds, and nutritional yeast! Our plant-based version is not traditional, but uses basil and garlic and has a similar flavor. what about if i use spinach for the greens? the green that you mention are a bit strong for me, and sometimes they turn. This spinach basil pesto recipe is super easy to make and uses nutritional yeast instead of parmesan cheese. How to make pesto with spinach.

Spinach Kale Basil Pesto instructions

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!.

A traditional pesto flavor profile would include basil, but when I made it with basil, I didn't really love it. My grandson loves a grilled cheese with kale pesto. We use basil in place of parsley and walnuts in. Make this easy to follow Homemade Spinach and Kale Pesto Recipe. The first time that I enjoyed pesto was in an Italian restaurant.