Kale Pesto


Kale, kale, kale.

Okay we get it. It’s good for us. We should be eating more of it. It’s high in fiber, packed with vitamin A and C and has more calcium than a container of milk. It’s also, also, ZZzzzzzzzz.

Let’s just cut to the chase: An easy kale recipe to make THIS WEEK, even if you don’t think you like kale.

The basil, garlic and Parm, keep the pesto true to its name. I use it on everything: on top of cheese ravioli… as a spread for crusty French bread… drizzled into squash soup.

Here’s something else: it’s completely nut-free and gluten-free. There’s a reason why kale is the current media darling: It’s good for you. See that? I just hopped on the bandwagon. And, you know, I hate bandwagons.

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8 thoughts on “Kale Pesto

    1. Mama Post author

      The best part was that it didn’t taste “kale-y”… so my picky eater ate it! Also, the seeds make it nut free. Double plus!

  1. Yuliya

    This sounds awesome! Do you think it would work with frozen kale leaves? We have a bunch of leftover from our garden and it’s just hanging out in the freezer…

    Pinned 🙂

    1. Mama Post author

      I think it would, but you’d need to make sure you squeezed as much of the moisture out of them as possible!

    1. Mama Post author

      I was a little afraid that the taste would be too Kale-y… but it wasn’t! The garlic really came through nicely without overpowering everything.


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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com