Serve with everything, literally! This pesto is amazing spread on matzo, as a garnish for steak or even as your go-to salad dressing. The kale and almonds add tons of nutrition to this beyond delicious all-purpose pesto.
Kale Almond Vegan Pesto + 3 Recipes
Servings
2 Servings
Ingredients
Pesto
- 1 cup dry roasted unsalted almonds
- 2 cups roughly chopped kale tough stems removed
- 1 cup tightly packed basil
- 3 cloves garlic
- 1 cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Pesto Baked Salmon
- 4 (8- ounce) salmon fillets
- 2 tablespoons fresh lemon juice
- 1 cup pesto
- 1 cup cherry tomatoes
Pesto Quinoa Israeli Salad
- 1 ½ cups cooked quinoa¼ cup lemon juice
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1 cup diced red peppers
- 1 cup pesto
- 1/4 cup lemon juice
Pesto Noodles
- 1 cup pesto
- 3 medium zucchinis spiralized or peeled with a julienne peeler
- ¼ cup finely ground almonds
- Flaky sea salt
Instructions
For the Pesto:
- Place almonds in a food process and process for thirty seconds until coarsely ground.
- Add kale, basil, garlic, oil salt and pepper and process in thirty second intervals, until pesto comes together. We prefer chunky, but if you like a smooth pesto, process a bit longer.
- Store pesto in a covered container in the fridge for up to 5 days. When storing, drizzle a ½-inch layer of oil over top of pesto to keep it bright green and prevent browning.
Baked Salmon Option:
- Preheat oven to 425°F. Place salmon, skin-side down on a well-greased baking dish large enough to hold the fillets without touching.
- Squeeze lemon juice over salmon, brush pesto over salmon fillets, surround pan with cherry tomatoes and bake at 425°F for 8 minutes.
- Serve warm or at room temperature.
Pesto Quinoa Israeli Salad:
- Mix quinoa with cucumbers, tomatoes and peppers.
- Whisk pesto and lemon juice to create a pesto-dressing.
- Toss veg and quinoa with dressing.
- Serve as a side salad or side dish.
Pesto Zoodles
- Heat a saute 12-inch saute pan over medium heat.
- Once pan is hot, lower heat to the lowest setting and add pesto. Cook for one minute just until pesto is warmed through.
- Using spaghetti tongs, mix spiralized zucchini into pesto. Cook for 4 minutes.
- Serve warm topped with ground almonds and flaky sea salt.
It should be okay in the fridge for about 5 days and yes it can be frozen. You can actually freeze in ice cube trays for small portions that you can use later.
*Tamar Genger MA, RD | **Director of Digital Media*
Kosher Network International | JamieGeller.com [email protected]
How long will the pesto keep refrigerated and can it also be frozen?