Homemade pesto sauce with basil, kale and almonds

A Quick and Easy Homemade Pesto Sauce
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Homemade basil and kale pesto sauce

Ever since I was little, my grandparents made their own tomato sauce every year (so basic and kinda boring 🙂 ). So I decided it’s time to take things to another level by making my own sauce. The pesto with basil, kale and almonds.

This is an Italian sauce and it’s got many versions, depending on the herbs you use. It’s basically made with basil and pine nuts, but you can also use parsley, mint and coriander. And this is the perfect season to find fresh greens at any local market.

You can mix it with different seeds and nuts, each bringing their own aroma. Pine nuts will give a buttery flavours. You can also use almonds, pecans or hazel nuts, and even cajun.

This sauce goes well with some many dishes. I use it with pasta, sandwiches, steaks and even the morning omelette.  Last week I made a delicious BLT Sandwich with mozzarella using this pesto.

Keep in mind that it’s best to use it within a week or so, and you have to keep it in the fridge. So if you want to make a big batch, it’s better to put it in small jars that you can freeze and use it whenever you need it.

You will need a blender or food processor to make it, or you can go with the traditional Italian way and by grinding the herbs in a marble mortar reducing all to a paste. That can be a bit time-consuming though.

How to make Pesto Sauce at Home

 

Homemade Basil and kale pesto sauce

Homemade pesto sauce with basil and kale
5 from 1 vote
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Homemade basil and kale pesto sauce

Total Time 15 minutes
Author Blondelish

Ingredients

  • 125 g almonds
  • 150 g fresh basil
  • 4 garlic cloves peeled
  • 400 g kale center ribs removed
  • juice 1 lemon
  • 250 g olive oil
  • 1 tbs salt

Instructions

  1. Bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Drain and transfer kale to ice water for about 5 minutes.
  2. Drain kale well, then squeeze thoroughly to remove any excess moisture.
  3. Roast the almonds in a tray, at 160C for about 6 minutes.
  4. In a food processor, pulse together kale, almonds, garlic, salt, olive oil and lemon zest until mixture is smooth and salt has dissolved. Taste and add more salt dissolved in a little lemon juice, if necessary.

Homemade pesto sauce with basil and kale

 

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