Go Back
–+ servings
Kale Stem Pesto
Amy

Kale Stem Pesto

Kale Stem Pesto is a vibrant, zero-waste twist on a classic that turns overlooked stems into a flavor-packed powerhouse. It’s ready in just 15 minutes, making it an effortless way to elevate any meal while reducing food waste.
Print Recipe Pin Recipe
Servings: 1
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
Tried this recipe?Let us know how it was!