This nutty, citrusy, rich-tasting Pecan Kale Pesto is kale’s best version of itself. Please, don’t even eat another piece of kale until you try it in this pesto.
The recipe is a mishmash of Vivian Howard’s almond pesto from this cookbook (I am crazy about this book – so many southern gems in there) and a pecan pesto I had with veggie ravioli at one of the best restaurants on the OBX – The Saltbox Cafe.
My current favorite use for this pesto is to add cream to it and serve it as a sauce over Pumpkin Gnocchi. But, it’s delicious spread on sandwiches or over roasted veggies as well. It’s sweet and tangy and earthy and delicious. And, a snap to make in your food processor. Please. Make. It. Now🥰
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Pecan Kale Pesto
Nutty, citrusy, earthy Pecan Kale Pesto makes an amazing pesto cream sauce or is delicious spread on sandwiches!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 Cups 1x
- Category: Sauce
- Method: No-cook
- Cuisine: American
- 1 C toasted pecans (toast in the oven for 10 minutes at 350 degrees)
- 2 C kale
- 2.5 oz of Parmesan, cut into small chunks
- 1/2 a red chile pepper, chopped (use a whole pepper if you like it spicy)
- zest of 1/2 an orange
- 1/4 tsp salt
- 1/4 tsp nutmeg
- juice of 1 orange
- juice of 1/2 a lemon
- 1/2 C olive oil
- 1 TBS maple syrup
- Pulse the pecans, kale, Parmesan, chili pepper, orange zest, salt, and nutmeg in a food processor – about 16 pulses.
- Combine the orange juice, lemon juice, olive oil, and maple syrup in a measuring cup or a bowl. With the processor running, drizzle in this mixture and let the processor run for a few more seconds until it’s all combined.
- Taste and season with a pinch of salt if needed.
To make a Pecan Kale Pesto cream sauce, add a scoop of this pesto to a skillet over medium heat and pour in heavy cream, stirring to combine, until you reach your desired consistency.