Kale Arugula Pesto

Simple and delicious Kale Arugula Pesto, loaded with hearty greens, serrano, garlic, pine nuts, Parmigiano Reggiano, and extra virgin olive oil with just right amount of spice and zest!

I am not really into store bought pesto. Pesto is super easy to make and you can make it with so many diff combinations. This version is a little different from basic basil pesto. It has hearty greens like kale and arugula along with fresh basil without compromising the taste. And me being a spicy food lover, I had to give it that spicy kick! Do not get me wrong with the spice though. It has just right amount of spice and zest to it!

Pesto is super versatile. You can use it so many ways. For example, sandwiches, paninis, wraps, crostini, bruschetta, pizza, pasta, soup or just like a dip! I even add some to my kids’ grilled cheese and they absolutely love it!! You can make a big batch and freeze in little cubes for future use. I freeze them in small cubes so I can just dump one in soups and pastas. It adds so much flavors to those dishes! Check out my Loaded Veggie Tortellini soup, it uses this pesto!

This has been our family favorite! Tag me on Instagram @myvegetarianroots if you end up making it and liking it!
Happy & Healthy Eating!

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Kale Arugula Pesto

Simple and delicious Kale Arugula Pesto, loaded with hearty greens, garlic, pine nuts, Parmigiano Reggiano, and extra virgin olive oil with just right amount of spice and zest!

Course Side Dish

Cook Time 5 minutes minutes

Servings 10

Ingredients

• 1¼ cup Kale
• 1 cup Arugula
• ½ oz Fresh Basil
• 1 Serrano Pepper
• 5 clove Garlic large
• ½ cup Pinenuts can be sub with sunflower seeds or pumpkin seeds or pistachio or watermelon seeds
• ½ tsp Red Chili Flakes
• ½ tsp Pink Salt regular white table salt would work too
• ½ tsp Freshly Ground Black Pepper black pepper powder would work too
• 1 cup Parmigiano Reggiano
• ⅓ cup Extra Virgin Olive Oil
• Juice of Half Lemon
• Zest of Half Lemon

Instructions

• Blend kale, arugula, basil, serrano pepper, garlic, lemon zest and lemon juice in a food processor. Keep the consistency rough/chunky. Blending in pulses would work the best instead of blending it all in one go.
  
• Add salt, pepper, red chili flakes and pine nuts. Blend again in pulses to rough texture/consistency.
  
• Add grated Parmigiano Reggiano and extra virgin olive oil. Blend again in pulses to rough texture.
  
• Use it for sandwiches, paninis, wraps, crostini, bruschetta, soups, dip etc. The options are endless.