Kale Walnut Pesto

WAIT! Do not run away! Kale isn’t that bad! When everyone said Kale is this amazing superfood and healthy , I was one of those souls who whipped up a kale shake out of enthusiasm only to realize I could stomach even a sip of it. LOL. Don’t get me wrong I’m a big fan of healthy eating and I love my vegetables but Kale is one vegetable I’m very selective about what recipe I use it in. In this post I bring you a Kale pesto.

I used to work in a wine bar during Culinary school where toasts with kale pesto were made every day. I didn’t understand all the hype until I tasted it. It uses balsamic vinegar and walnuts with parmesan and Its delicious I promise.

Im still on a journey to lose postpartum weight and Im down 5 pounds so far. Along with many other things post pregnancy it also brought along insulin sensitivity for me. Greens are an amazing way to regulate blood sugars naturally. I have been eating greens everyday since the past 1 week and I’ve noticed a substantial difference in regulating my postpartum blood sugar , hopefully Ill be able to shed more pounds and get back to my healthy self. Right now it feels very uncomfortable being in my own skin. But its alright, The baby was worth the journey and Ive lost 50lbs in my past 10 years ago, Ive done it once, I know I can do it again, only its a bit more difficult being 10 years older haha.

Lets head to the recipe, In the picture I used my pesto in zoodles ie zucchini noodles, nothing but zucchini shaved into noodle shape and gently warmed up with the kale pesto.

How do you guys like to eat your pesto?

Preparation time	10 minutes
Serves	20
Serving Size	1 tablespoon
Calories Per Serving	Approximately 126 per serving
Difficulty	Easy

Ingredients:

1 medium bunch kale any kind

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 cup Parmesan cheese

1 cup walnuts 

Salt to taste

3 cloves garlic 

Procedure:

Place all the ingredients in a food processor and pulse to a semi fine texture.

Tips:

Honestly. pesto is quite forgiving,You can mix and match the ingredients to get various flavor profiles, spinach, basil, Kale can be used for the greens,some use thyme,mint and oregano as well but I feel those herbs become overpowering.

For the nuts- almonds, cashews, walnuts, pecans and pine nuts are amazing to mix and match.

I have shared a Basil pesto recipe earlier that you can enjoy.

In this recipe you can use half basil and half kale as well.

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