Homemade Spinach and Kale Pesto
This homemade spinach and kale pesto is an easy, healthy recipe and comes together in less than 10 minutes. Add this vibrant and beautiful pesto to your pizza, pasta or sandwich! The options are just endless.
- 2 cups Chopped Kale Leaves tightly packed
- 1 cup Chopped Spinach Leaves tightly packed
- 1/4 cup Olive Oil
- 1/4 cup Walnuts
- 1/4 cup Pine Nuts
- 2 cloves Garlic
- 1/3 cup Grated Parmesan Cheese
- 1 tbsp Lemon Juice
- 1 tsp Salt adjust to suit your taste
Rinse the kale and spinach leaves. Roughly chop and keep them aside.
Add in all the ingredients except kale, spinach leaves & olive oil to the food processor.
Give it a pulse and grind the ingredients. Next, Add the kale and spinach to the food processor. Pulse again.
Add olive oil little by little and grind everything tohether until well combined. Easy and Delicious Kale Spinach Pesto is ready.
Store kale and spinach pesto in an airtight container in the fridge for about a week. You can also freeze it in ice cube trays and then transfer the frozen cubes to a ziplock bag. Keep it frozen for up to 2 months.
To make this recipe nut-free, substitute the nuts with hemp seeds.
I prefer my pesto to be a little on the dry side and don't enjoy oil floating on the top. If you need more oil in your pesto, feel free to increase the quantity to your taste.
You can omit the parmesan cheese if you want to make this recipe Vegan.