Not sure what to do with those leftover kale stems once you’ve eaten the leafy greens?

How about making this delicious Kale Stem and Basil Pesto?! I’ve been playing around with this recipe for months and think I finally nailed it! This pesto is delicious with pasta, crackers, and on sandwiches. Additionally, I will often use this kale stem pesto as a spread on my grilled veggie wraps, along with humus, as the two flavors not only complement each other nicely but are packed with nutrients.

Kale Health Benefits:

Did you know kale has a higher amount of Vitamin C than most vegetables? In fact, there is more vitamin C in a cup of chopped kale than an orange. Kale is also packed with Vitamin K — a single raw cup of kale contains almost 7 times the recommended daily amount of Vitamin K.

Kale is also a great source of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that’s essential for brain health, reduces Type 2 diabetes risk, and boosts heart health as well. It’s also loaded with calcium, magnesium, and contains quite a bit of potassium.

You can read more about the health benefits of kale and other leafy greens here.

Perfecting the Pesto: The Role of Blanching Garlic

The trick to the perfect kale stem pesto is blanching your garlic. I find this helps to tone down the overpowering garlic flavor, especially for individuals who may have a harder time digesting raw garlic. That being said, if you’re a huge fan of garlic, skip this step and feel free to add more garlic!

How to blanch garlic cloves

How to Blanch Garlic Cloves:

1. Place the garlic cloves with their skin on in a small saucepan and cover with water.
2. Bring the water to a rolling boil.
3. Once boiling, remove the pan from heat and strain the garlic cloves.
4. Let them cool, then peel.

Ingredient Flexibility in Kale Stem Pesto

Nuts and Seeds: The choice of nuts in your pesto is entirely up to your preference or what you have available in your pantry. While walnuts are traditional, don’t hesitate to experiment with other nuts or seeds. Sunflower seeds, almonds, and pecans are equally delicious alternatives, each bringing their unique flavor and texture to the pesto.

Vegan Variations: For those on a plant-based diet or for anyone looking to avoid dairy, the parmesan cheese can be omitted. Nutritional yeast is a popular vegan substitute that lends a similar cheesy flavor and richness to the pesto. Although I have not yet tried this swap in the recipe, I am eager to test it and will share my findings. Stay tuned for an update, which I anticipate will make a delicious substitute for anyone who is vegan.

Kale Stem Pesto With Basil

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Not sure what to do with those leftover kale stems once you’ve eaten the leafy greens?

How about making this delicious Kale Stem Pesto?! I’ve been playing around with this recipe for months and think I finally nailed it! This pesto is delicious with pasta, crackers, and on sandwiches. 

• Author: The Wise Consumer
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes

Ingredients

Units USM Scale 1x2x3x

• 1 bunch of kale stems, cut into small pieces
• 1/3 cup walnuts
• 2–3 bunches basil leaves
• 1/2 cup olive oil
• 1/4 cup fresh parmesan cheese, cut into small cubes or grated
• 2–3 garlic cloves, blanched (see method below)
• Salt and pepper to taste

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Instructions

1. Remove kale leaves from stems and set aside. Cut stems into small pieces. Tip: To remove kale leaves from stem, hold kale stem in one hand and with the other strip leaves by pulling away from you. You can also use a knife but it takes longer. 
2. Blanch garlic cloves. Note: I like to blanch garlic cloves for this pesto as I find raw garlic too overpowering and harsh. Blanching garlic helps to mellow the taste without losing the delicious garlic flavor.
   How to blanche garlic cloves? In a medium saucepan, add water and bring to a boil. Once boiling drop garlic cloves (with skin on) into the water. Boil garlic for about 5 minutes. Remove garlic cloves from saucepan and once cooled, remove peel. 
3. In a food processor, combine the kale stems, blanched garlic, walnuts, basil leaves, and parmesan cheese. Pulse the mixture until the ingredients are finely ground.
4. With the processor running, slowly add the olive oil. Continue processing until the oil is fully incorporated.
5. Add salt and pepper to taste.
6. Process mixture until ingredients are fully combined and you obtain a smooth consistency. 

Nutrition

• Serving Size: 5
• Calories: 303
• Fat: 29 g
• Carbohydrates: 7 g
• Fiber: 4 g

Keywords: Kale Stem Pesto, Zero-Waste Recipe, Kale Pesto

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• French Tomato Salad
• Lemony Baked Oysters

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The Wise Consumer

Madeleine is a Franco-American podcaster and blogger on a mission to inspire and empower women to live healthier, more eco-friendly, and conscious lifestyles. On her blog/podcast, The Wise Consumer, she covers topics ranging from nutrition and recipes to ethical fashion and eco living tips. When not working Madeleine is either spending time with family, developing new recipes, or trail running.

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