Can I use kale leaves instead of stems in this pesto recipe?

While this recipe specifically uses kale stems for a unique texture and to reduce waste, you could substitute some kale leaves, though the texture and flavor profile would differ slightly.

What if I don't have walnuts for this kale stem pesto?

Toasted walnuts provide a rich, nutty flavor, but you could experiment with other nuts like pine nuts or almonds for a different taste and texture.

How do I make this pesto thicker or thinner?

For a thick paste ideal for spreading, use 1/4 cup (60 ml) of olive oil. For a thinner sauce perfect for pasta or soups, use the full 1/2 cup (120 ml) of oil.

How should I store leftover Kale Stem Pesto?

Store any leftover kale stem pesto in an airtight container in the refrigerator for up to 5-7 days. You can also freeze it in ice cube trays for longer storage.

What are some good ways to use this vegan kale stem pesto?

This versatile pesto is excellent stirred into pasta, spread on sandwiches or pizzas, dolloped into soups, or used as a dip for vegetables.

4 years ago

Kale Stem Pesto
[Vegan]

LL By: Linda Ly

Author Bio

Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the... Read More

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Vibrant green Kale Stem Pesto in a rustic bowl, garnished with fresh parsley and toasted walnuts, ready to be served with pasta or spread on bread.

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Kale

Kale Stem Pesto [Vegan]

Dairy Free

Vegan

How many kale recipes have you come across in which the directions tell you to reserve the stems for “another use” or even discard them altogether? Well, friends, this is your other use. Those rigid stems and ribs we often remove are the star of the show here, and they’re every bit as fresh and earthy as their leafy counterparts. Used raw, they’re a great pairing for the tangy lemon in this pesto. You’re not solely limited to kale stems, either; try this with your other neglected stems, such as collards, cauliflower, or broccoli.

1 cup (100 g) chopped kale stems
1/2 cup (30 g) packed fresh parsley with stems
1/2 cup (50 g) toasted walnuts
3 garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Zest of 1 lemon
Juice of 1/2 lemon
1/4 to 1/2 cup (60 to 120 ml) olive oil

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How to Prepare Kale Stem Pesto [Vegan]

Add all the ingredients except the oil to a food processor and pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed.
Continue pulsing and add the oil in a slow, steady stream until well blended. Some people like their pesto super smooth, but if you prefer a bit of texture, so process to your liking.
For a thick paste that you can spread onto sandwiches and pizzas, use only 1/4 cup (60 ml) of oil. For a thin sauce that you can stir into pastas and soups, use a full 1/2 cup (120 ml).