This Kale Mint Basil Pesto is a great way to enjoy summer kale and fresh herbs at their peak. Toss it with pasta, add it to potato salad, spread it on sandwiches or pizza.
It’s that time of year when I make fresh pesto using kale from the farmer’s market and other herbs. Over the years, I’ve found turning kale into pesto is the easiest way to get my kids to eat this healthy leafy green vegetable. Although they do love kale chips and roasted kale, kale pesto is a quick and easy way to include kale in meals.
I’ve got tons of fresh mint growing in my container gardens this summer, so I snipped a bunch and threw it into this kale pesto, along with a bunch of fresh basil from the farmer’s market. I always blanch the kale ever so slightly just to remove any chalky tastes and mellow the kale taste a bit. Two of my favorite vendors at the local farmer’s market are Riverbank Farm and Shortt’s Farm, both of which sell organic produce.
When storing any extra pesto, top off the jar with a bit of olive oil to keep it from turning brown.
There are lots of ways to enjoy this Kale Mint Basil Pesto ~ toss it with hot pasta, put a few spoonfuls in a potato salad, use it as a spread on sandwiches or pizza, or serve it on crostini with fresh chopped tomatoes.
Kale Basil Mint Pesto Recipe
- 1 bunch lacinato kale
- 1 bunch basil
- 1 bunch mint
- 6 garlic cloves
- 1/4 cup pine nuts toasted
- 1/2 cup extra virgin olive oil
- sea salt and fresh ground pepper to taste
- Blanch kale in boiling water for 20 seconds; drain and put in a bowl of cold water to stop cooking; once cool, squeeze dry and roughly chop.
- Place blanched kale, basil leaves, mint leaves, garlic cloves and pine nuts in food processor bowl; process until finely chopped; add oil through feeding tube until pesto is blended. Season to taste with salt and pepper.