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Kale Pesto with Pecans and Roasted Red Peppers

Kale & Red Pepper Pesto

This unique take on pesto is great as a topping or in several different dishes whenever you feel like adding a flare to your meal.

Makes 1-1/4 cups.

Course Condiment
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 8 servings
Calories 143 kcal
Author Valentina Kenney Wein

Ingredients

  • 1/2 cup Pecans roasted
  • 1 medium Red Bell Pepper roasted
  • 1/3 cup Extra Virgin Olive Oil
  • 2 to 4 large Garlic Cloves roasted (here's how to roast garlic)
  • 4 cups packed green Kale Leaves about 1/2 bunch
  • Sea Salt and freshly ground Black Pepper to taste

Instructions

  1. To roast the pecans: Preheat the oven to 375 degrees F and spread the nuts evenly on a baking sheet. When the oven is preheated, put the baking sheet in and roast until the nuts look a bit oily and are very aromatic, about 4 minutes. Set aside to cool.
  2. To roast the pepper: Place it directly on top of a high flame on the stove and let it cook for a few minutes. You'll hear it crackle as the skin begins to char. Use metal kitchen tongs to turn the pepper as each side chars. It should be mostly, but not completely black. Then place the pepper in a bowl and cover it tightly with plastic wrap and let steam for about 5 minutes. Remove the plastic and let the pepper become cool enough to handle. Gently peel the skin off the pepper. Break or cut the pepper into a few pieces and then use a paring knife on the inside to remove the white membranes and seeds. Set aside.
  3. Wash, dry, and remove any tough stems from the kale.
  4. In a food processor, make the pesto by blending the kale with the roasted pecans, roasted pepper, and roasted garlic. Once it's smooth, gradually pour in the olive oil and blend until it's fully incorporated. Season to taste with sea salt and freshly ground black pepper.