Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach kale basil pesto. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Spinach Kale Basil Pesto is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Spinach Kale Basil Pesto is something that I have loved my entire life. They’re fine and they look fantastic.

Note: I always make up the pesto a few days ahead of time, as the flavors meld, and it saves me a step come dinner time. This kale, spinach and basil pesto baked pasta is lean, green and healthy. Zoodles with Spinach Kale and Basil Pesto. Easy Kale and Spinach Pesto Sauce is loaded with fresh healthy greens like kale, spinach, and basil and blended with a few more staple ingredients to give you a creamy sauce that can top almost anything!

To begin with this particular recipe, we have to first prepare a few components. You can cook spinach kale basil pesto using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Kale Basil Pesto:

1. Take 1 cup fresh spinach, stems cut off
2. Prepare 1/2 cup kale, swiss chard or any favorite green
3. Prepare 1/4 cup fresh basil leaves
4. Take 1/8 cup fresh italian parsley
5. Make ready 8 clove roasted garlic
6. Get 1/4 cup slivered or chopped almonds or walnuts
7. Get 1/8 cup shaved parmesan cheese
8. Make ready 1/4 cup olive oil, extra virgin
9. Take salt and pepper
10. Make ready 2 tsp ground flaxseed (optional)

Don't have enough basil for a big batch of pesto? Substitute with other greens (e.g. spinach, kale, arugula) and create a tasty sauce to add to zucchini noodles, spaghetti squash noodles, roasted veggies or on a flatbread. Put the kale into a food processor and pulse until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season.

Instructions to make Spinach Kale Basil Pesto:

1. Process your greens and herbs.
2. Add nuts, garlic, parm and flaxseed (if using)
3. Pulse 2-3 times then scrape down the sides and pulse once more.
4. Taste and add the salt and pepper. Taste again and adjust.
5. Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing. Taste once more to fine tune seasonings and thickness. Keeps well over 4 days in a reusuable mason jar. Add to your favorite pasta, smear on toast or bake with chicken breasts. So versatile!

Put the kale into a food processor and pulse until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season. Add in half of the kale and blend until completely smooth. Then add in the rest of the kale and olive oil. Season with salt and pepper and puree until completely smooth.

So that is going to wrap this up for this exceptional food spinach kale basil pesto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!