Today, I’m sharing the black kale pesto recipe made with almonds, parsley, and dried tomatoes. Make this healthy and vegan recipe for kale pesto on a lazy, all-you-want-to-do-is-blend weekday.
HOW TO MAKE THE KALE PESTO RECIPE
This kale pesto recipe has a lot of healthy ingredients – I chose them during my Moonlight Project when I was researching foods that help you sleep. Indeed, both kale and almonds are rich in magnesium.
As anticipated, to make this kale pesto recipe, all you have to do is gather all the ingredients and blend them in a food processor or other alternative. The kale, used raw in this recipe, needs to be cleaned from the central stem to avoid its extreme bitterness. Once that step is completed, making the black kale pesto is a little more than a breeze.
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black kale pesto with almonds and dried tomatoes
- 2 handfuls kale - about 200 gr or 7 oz
- 4-6 dried tomatoes filets
- 2 teaspoons raisins
- 1 handful almonds - peeled
- 1 handful parsley - fresh
- 1 teaspoon salt
- 3-4 tablespoons extra-virgin olive oil
Clean the kale leaves by removing the central stems. If you fold each leaf in half, you can easily slice the stem off!
With the help of a blender - a food processor works best - combine all the ingredients. Leave the olive oil for last to decide how much is needed according to the outcome and your preferred consistency.
Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt. Toss in the pasta and cook it according to the package directions.
Drain the pasta and season it with the pesto.
Enjoy your easy and delicious kale pesto!