This Kale Asiago Pesto is incredibly delicious! It is a healthy and hearty pesto complements of the kale. The Asiago adds a unique twist compared to Parmesan as it has a stronger flavor. I also added walnuts and almonds, which blend seamlessly with all of the other ingredients. The lemon brightens up the dish and ties it all together!
This kale pesto is wonderful on toast in the morning. It is fantastic stirred into pasta, spread on pizza or added to sandwiches. I also enjoy it with carrot sticks, radishes, or any other veggies I might have on hand. Or, I’ll simply spread it on some crusty bread, a crostini or cracker for a quick snack.
This pesto is great with a Cava or a Rosé.
Kale Asiago Pesto Recipe:
Approx. 1 1/2 Cups
- 2 Cups Kale – packed
- 1/4 Cup Fresh Basil – packed
- 1/2 Cup Raw Walnuts
- 1/2 Cup Raw Almonds
- 1 Cup Aged Asiago Cheese
- 1/2 Cup or more Extra Virgin Olive Oil
- 1 Cloves Garlic
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Pink Himalayan or Sea Salt or to taste
Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves. Make sure to dry the leaves.
Put the almonds into the food processor and turn on until coarsely ground.
Measure all ingredients and add to almonds except the olive oil.
Blend everything while slowly pouring in olive oil.
Kale is rich in chlorophyll, which is great for balancing hormones and reducing inflammation. It is low in calories, high in fiber and loaded with antioxidants that help detox the liver. It has omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk that helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K. (Anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale