Kale Pesto

A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.

Kale Pesto

Ingredients

  • 4 cups (270 g) kale, chopped
  • ½ cups (120 ml) olive oil
  • 2 teaspoons red wine vinegar
  • ¼ cups (60 g) roasted red pepper
  • 2 garlic cloves, roasted
  • ½ teaspoons thyme
  • 1 teaspoon lemon zest
  • 2 Tablespoons pepitas, toasted
  • ½ cups (15 g) spinach
  • ¼ teaspoons salt
  • ⅛ teaspoons ground black pepper

Directions

  1. In a large pot of salted, boiling water, blanch 4 cups (270g) of kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving ½ cup (35g) of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure lid.
  4. Select Variable 7.
  5. Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.

Notes

Serve over pasta, or with bruschetta and flatbread as a dip.