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
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.