Healthy Spinach and Kale Pesto

This Homemade Spinach and Kale Pesto Recipe is an update to a popular recipe that I posted a while back.
Both recipes are good ones.

Homemade Spinach and Kale Pesto Recipe

When I planted kale in my garden earlier this summer, I got excited about the possibilities of using it.
As a result, I am excited about this recipe.

The first time that I enjoyed pesto was in an Italian restaurant.
The restaurant served the pesto with thinly sliced bread as an appetizer while we waited for our meal.
We happily dipped our bread into the pesto sauce and quickly asked for more.

This vegetarian favorite is based upon a favorite Italian sauce that has been around for many generations

The traditional pesto is made using a mortar and pestle. However, I am using a Vitamix blender.
Traditional pesto consists of garlic, pine nuts, olive oil,fresh basil and parmigiana cheese as well.

Here are some similar recipes that you may also like.

• Easy Low Carb Pizza Rolls.
• Low Carb Spinach and Artichoke Dip.
• Lazy Girl Spinach and Cheese Casserole.

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Homemade Spinach and Kale Pesto Recipe

The recipe for Homemade Spinach and Kale Pesto Recipe

What you will need to make this Homemade Spinach and Kale Pesto Recipe

• Kale, cleaned- 1 cup (packed well). Use the kale that you prefer however, I like to stick to the mature green kale in this recipe.
• Spinach- 1 cup (cleaned and packed well).
• Olive Oil- 1/2 cup. I like extra virgin.
• Salt-1 teaspoon. Regular tables salt is fine.
• Nuts (pine or walnuts)-1/3 cup. Traditional pesto is made with pine nuts which you can find here.
• Garlic- 2 cloves minced.
• Grated Cheese such as Romano or Parmesan- 1/2 cup.

How to make Homemade Spinach and Kale Pesto Recipe

I use a Vitamix mixer to make my pesto. However, you can use a food processor if you prefer to.

• Add together the kale, spinach, oil, salt, nuts and garlic to the blender or food processor. Process until a paste has formed. You will probably need to stop every now and then to push down the kale and spinach.
• When a paste has formed you can gently stir in the cheese.
• Transfer this to a bowl, cover the bowl, and store in the refrigerator until you are ready to serve it.

I was schooled one day when I read about how Healthy Spinach and Kale Pesto can be.

The recipe card

Print Recipe

5 from 3 votes

Healthy Spinach and Kale Pesto

An easy to make recipe for Pesto that features spinach and kale.

Prep Time15 mins

Total Time15 mins

Course: Appetizer, Side Dish

Cuisine: Italian

Search Result: dip, healthy, vegetables, veggies

Servings: 10 people

Servings: 1g

Ingredients

• 1 cup Kale
• 1 cup Spinach
• 1/2 cup Olive Oil
• 1 tsp Salt-
• 1/3 cup Nuts pine pine or walnuts -
• 2 cloves Garlic- minced.
• 1/2 cup Grated Cheese

Instructions

• I use a Vitamix mixer to make my pesto. However, you can use a food processor if you prefer to.
• Add together the kale, spinach, oil, salt, nuts and garlic to the blender or food processor. Process until a paste has formed. You will probably need to stop every now and then to push down the kale and spinach.
  
• When a paste has formed you can gently stir in the cheese.
  
• Transfer this to a bowl, cover the bowl, and store in the refrigerator until you are ready to serve it.
  

Recipe Notes

Please see post for details.

*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

Nutrition

Serving: 1g

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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Anyone can easily freeze their pesto away for later use.

To freeze pesto you first need to omit a third of the oil that is specified in the recipe. Add this oil back into the pesto just before serving it.

You can serve this pesto as a sauce for your favorite pasta.
However, if you eat this as a dip for bread or crackers, you will be equally pleased with it. We eat this pesto with just about anything we feel like at the moment.