Kale Stem Pesto is a vibrant, zero-waste twist on a classic that turns overlooked stems into a flavor-packed powerhouse. With a creamy texture and a bright, herbaceous kick, this pesto is perfect for pasta, sandwiches, or as a dip. It’s ready in just 15 minutes, making it an effortless way to elevate any meal while reducing food waste.
The combination of nutty Parmesan, garlicky warmth, and a hint of lemon zest creates a symphony of flavors that’s both fresh and comforting. Plus, it’s packed with nutrients from the kale stems, giving you a delicious way to boost your greens. This pesto is proof that the best dishes often come from the most unexpected places.
Fresh & Flavorful Ingredients
- 1 heaping cup chopped kale stems (trimmed and cleaned)
- 3 cloves garlic (peeled)
- ½ cup toasted walnuts or pine nuts (pine nuts for a classic pesto flavor)
- Big handful of parsley and/or basil (use both for extra freshness)
- Juice & zest of 1 lemon (zest first, then juice)
- Salt & pepper (to taste)
- Pinch of red pepper flakes (optional, for a hint of heat)
- ¼ cup olive oil (extra virgin for best flavor)
- Optional: Drizzle of balsamic vinegar (for a tangy twist)
- Optional: Grated parmesan or pecorino cheese (for a cheesy finish)
Simple Step-by-Step Instructions
- Place the chopped kale stems in a small pot and add enough water to cover them halfway. Add the garlic cloves and a few pinches of salt.
- Bring to a simmer over medium heat and cook until the stems are knife-tender, about 20 minutes. Drain and let cool slightly.
- In a food processor, pulse the cooked kale stems until finely chopped.
- Add the toasted nuts, parsley and/or basil, lemon juice and zest, salt, pepper, and red pepper flakes. Pulse until combined.
- With the processor running, drizzle in the olive oil until the mixture is smooth and well blended.
- Taste and adjust seasoning as needed. Add a drizzle of balsamic vinegar or grated cheese if desired.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Perfect Pairings: Serving Suggestions
This Kale Stem Pesto is incredibly versatile! Spread it on toasted bread for a quick snack, toss it with pasta for a vibrant meal, or use it as a dip for fresh veggies. It also makes a fantastic topping for grilled chicken or roasted vegetables. *Pro tip:* Add a drizzle of balsamic vinegar or a sprinkle of grated parmesan for an extra flavor boost!
Storing Your Pesto: Keep It Fresh
Store your pesto in an airtight container in the fridge for up to 5 days. To prevent browning, press a piece of plastic wrap directly onto the surface before sealing. For longer storage, freeze it in ice cube trays and transfer the cubes to a freezer bag—perfect for grabbing a single serving whenever you need it!
Time-Saving Tips for Busy Cooks
If you’re short on time, chop the kale stems into smaller pieces to reduce cooking time. You can also toast the nuts in advance and store them in your pantry. *Bonus tip:* Use a high-speed blender instead of a food processor for quicker blending—just be sure to scrape down the sides as you go.
Recipe Variations: Make It Your Own
Feel free to get creative with this recipe! Swap walnuts for almonds or sunflower seeds for a nut-free version. Add a handful of spinach or arugula for extra greens, or mix in a spoonful of nutritional yeast for a cheesy flavor without the dairy. The possibilities are endless!
Equipment Guidance: Tools You’ll Need
A small pot for simmering the stems and a food processor or blender are essential for this recipe. If you don’t have a food processor, a mortar and pestle will work, though it may take a bit more effort. *Tip:* Use a microplane for the lemon zest to get the most flavor with minimal fuss.
Kale Stem Pesto
Ingredients
- 1 heaping cup chopped kale stems
- 3 cloves garlic
- ½ cup toasted walnuts or pine nuts
- big handful parsley and/or basil
- 1 lemon juice & zest
- salt & pepper
- pinch red pepper flakes
- ¼ cup olive oil
- balsamic vinegar optional – drizzle
- grated parmesan or pecorino cheese optional
Instructions
- Place stem pieces in a small pot and fill it with enough water to cover them halfway up. Toss in the garlic and a few pinches of salt. Simmer until the stems become knife-tender (about 20 minutes). Drain and let cool.
- In a food processor, pulse the cooked stems. Add everything else, drizzling in the olive oil at the end. Taste and adjust to your liking.