Imagine a pesto so vibrant and nutritious that it transforms ordinary dishes into culinary masterpieces! Our Sun Dried Tomato and Kale Pesto is not just another condiment - it's a game-changing recipe that combines the rich, tangy sweetness of sun-dried tomatoes with the superfood power of kale. Perfect for health-conscious food lovers and gourmet enthusiasts alike, this recipe will elevate your pasta, sandwiches, and appetizers to restaurant-quality in just minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 1 cup sun dried tomatoes, packed in oil
- 2 cups fresh kale, stems removed
- 1/2 cup walnuts
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing the kale thoroughly and removing the tough stems. Pat the kale dry with a clean kitchen towel or paper towels.
- Drain the sun-dried tomatoes from their oil, reserving a small amount of the oil for potential use in blending.
- Peel and roughly chop the garlic cloves to help them blend more easily.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. This will enhance their nutty flavor and aroma.
- Add the kale, sun-dried tomatoes, toasted walnuts, nutritional yeast, garlic, olive oil, salt, and pepper to a food processor or high-powered blender.
- Pulse the ingredients in short bursts, scraping down the sides of the container as needed to ensure even blending.
- Continue processing until the mixture reaches a smooth, slightly chunky pesto consistency. If the mixture seems too thick, add a little reserved sun-dried tomato oil or additional olive oil to achieve desired texture.
- Taste the pesto and adjust seasoning with additional salt and pepper as needed.
- Transfer the pesto to an airtight container and refrigerate. The pesto will keep for up to 5-7 days when stored properly.
Tips
- Always toast your nuts first! This simple step intensifies their flavor and adds a delightful depth to your pesto.
- Use a food processor or high-powered blender for the smoothest texture. Pulse in short bursts to maintain some texture.
- Reserve some of the sun-dried tomato oil - it can be a secret weapon for adjusting the pesto's consistency and adding extra flavor.
- For the freshest taste, use kale leaves that are crisp and vibrant green, removing all tough stems.
- This pesto is incredibly versatile - try it as a spread, pasta sauce, or even a dip for fresh vegetables!
- Store in an airtight container and top with a thin layer of olive oil to prevent oxidation and maintain freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
