Hale to Kale! Our Kale Pesto recipe makes a big batch. This pesto recipe is perfect to freeze for later use.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cloves garlic
6 cups chopped stemmed kale
1/4 cup coarsely chopped walnuts, toasted
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1/3 cup olive oil
1/2 cup KRAFT 100% Parmesan Aged Grated Cheese
Add To Shopping List
How do I make it ?
Cook garlic in large pan of boiling water. Add kale; cook 30 sec. Drain. Cool 10 min. Squeeze out excess water. Place kale in food processor container.
Add nuts; process until finely chopped. Slowly add dressing, then oil through feed tube, processing constantly until blended. Spoon into medium bowl. Stir in cheese.
Kraft Kitchen Tips!
How to Freeze Pesto
Prepare pesto as directed, but do not add the cheese. Spoon 2 Tbsp. pesto into each section of ice cube trays; freeze until firm. Remove pesto from ice cube trays; place in freezer-weight resealable plastic bags. Freeze up to 4 months. Thaw in refrigerator, then place in medium bowl and mix with the Parmesan cheese before using as desired.
Cook 220 g spaghetti; drain, reserving 1/4 cup pasta cooking water. Toss spaghetti and reserved cooking water with 1/2 cup pesto. Makes 4 servings.
This easy-to-make pesto makes a great hostess gift. Spoon into small jar with lid, then attach a tag with your favourite recipe using the pesto.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 190 mg
Carbohydrate 6 g
Fibre 1 g
Sugars 1 g
Protein 4 g
10 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.