Kale and artichoke pesto

More fun ways to enjoy kale or sneak my favorite green into family-style dishes while no one is looking!

The pesto is smooth and thickened with roasted almonds, giving it a smoky depth of flavor.

There is no cheese in this recipe and, as much as I adore cheese, trust me, you won’t even miss it.

Kale and artichoke pesto

You’ll need:

-1 large bunch of kale (bottom of the ends trimmed off)
-1/2 cup slivered almonds
-2 lbs artichoke hearts
-olive oil
-salt, pepper

1. Roast the almonds on low heat in a roasting pan until fragrant. You can also do this in the oven at about 300F. Set aside.

2. Steam the kale for 3-4 minutes until bright green. Let cool slightly.

3. Layer kale, artichokes, and almonds in a blender or food processor. Mix together, add a good pinch of salt and pepper and about 1/4 cup of olive oil.

4. Process until smooth, stopping a few times to mix together or add a little more olive oil, if necessary.

5. Taste for seasoning and serve with pasta, on crostini or flatbread or combine with Greek yogurt for a healthy dip.