Did you know that you can make a variety of pesto? It's not just limited to the classic basil and pine nut combo. Pesto is a blanket definition of a flavorful leaf crushed with some nuts, a hard cheese, olive oil and lemon. Using that as a base the possibilities are endless.
When I make pesto I don't bother measuring. I just go by taste and texture. I dump everything in the food processor and 2 minutes later I have pesto I can use all week.
I use it in soups, on eggs, on pizza and of course in pasta. It's good to have as a pantry staple to help you whip up something healthy and nutritious on the fly.
Get creative with your pesto and I want to see what you come up with!
Ingredients
- 1 handful of kale
- 1 bunch basil
- 1 cup pine nuts
- ¼ cup olive oil
- rind of one lemon
- juice of one lemon
- ¼ cup vegan parm
Instructions
- Place all ingredients in a food processor and blend until the oil is fully absorbed. About 2 minutes. Have a taste and add salt and pepper if needed. Transfer to a jar and place in fridge up to a week.
Notes
I use this vegan parm
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
Kate says
I love kale pesto! And that pizza looks so delightful! I can't wait to try it! 🙂
Rezel says
Thank you so much!