Kale and Spinach Pesto -- Canning Recipe (2024)

March 31, 2013 by Jenny 22 Comments

Jump to Recipe Print Recipe

Are you looking for the perfect addition to any meal? Kale and Spinach Pesto is packed full of flavor and goes well with any meal.

Kale and Spinach Pesto -- Canning Recipe (1)

Jump to:

Why you should try this Kale and Spinach Pesto?
Ingredients:
Instructions:

Why you should try this Kale and Spinach Pesto?

When I think of a fresh pesto, I think of my canvas shoe planter herb garden and dream of Spring. I'm willing Spring here even after losing our Spring break because of the number of snow days we had. I created a fresh Kale and Spinach Pesto that is packed full of flavor and perfect over pasta, on a sandwich or as a lead ingredient in a main course dish.

Ingredients:

Kale
Spinach
Soy nuts
Lemon juice
Garlic
Extra virgin olive oil
Parmesan Cheese
Salt
Pepper

Instructions:

To start the Kale and Spinach Pesto you'll need to blanch the kale and pesto leaves in boiling water for 3 minutes to bring out the color. Drain the kale and spinach leaves and squeeze the extra water out of the leaves. The next step is one of my absolute favorite things about making a pesto. I get to use my food processor. I love the ease of it and that's is super quick to clean up. I often feel like I just don't get an opportunity to use it the way that I should.

Kale and Spinach Pesto -- Canning Recipe (2)

I was able to simply transfer the Kale and Spinach Pesto from the food processor to a air tight mason jar to refrigerate for whenever I need an extra kick in a meal.

The pesto stays good in a fridge for up to 3 days and can be stored in a freezer for up to 2 months.

Kale and Spinach Pesto -- Canning Recipe (3)

If you are Vegan feel free to substitute the parmesan cheese in this recipe with Nutritional Yeast or any other non-dairy substitute of your choice!

Kale & Spinach Pesto Recipe

A Kale & Spinach Pesto with soy nuts to pack an extra punch.

No ratings yet

Print Pin Rate

Course: Side Dish

Cuisine: Italian

Keyword: homemade pesto, kale and spinach pesto, kale pesto, pesto recipe, spinach pesto

Prep Time: 15 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 18 minutes minutes

Calories: 641kcal

Ingredients

8 oz kale & spinach leaves
⅓ cup soy nuts lightly salted
2 tablespoons lemon juice
2 cloves garlic
4 tablespoons extra virgin olive oil
⅓ cup Parmesan Cheese
salt & pepper to taste

Instructions

Chop up the kale and spinach leaves. Place in boiling water for 3 minutes to bring out the bright green color in the leaves. Drain the leaves and squeeze the excess water out of the leaves.
Place the leaves in the food processor. Add the ⅓ cup of the soy nuts, garlic and lemon juice. Pulse everything.
Use the spatula to scrape down the sides of the food processor. Parmesan cheese and salt & pepper. While pulsing again drizzle in the extra virgin olive oil.
Transfer the pesto to mason jar and keep refrigerated.

Nutrition

If you are looking for more Italian inspired meal ideas, check out this Garlic Parmesan White Sauce and this warm and delicious Rosemary Parmesan Bread.

« Strawberry Lemon Spring Cupcakes

Strawberry Lemon Herbal Tea Slushie: A Keurig Review »

Reader Interactions

Comments

trial offers
September 26, 2015 at 4:17 am
That is a very good tip particularly too those
fresh to the blogosphere. Short but very precise information… Many
thanks for sharing this one. A must read post!
Reply
Brookmans Park estate agents
April 22, 2015 at 3:05 am
Thiss is the right website ffor anyone who wznts to understand this topic.
You understand a whole lot its almost tough to argue with you (not that I personally would want to…HaHa).
You certainly put a fresh spin oon a topic that's been discussed for many years.
Great stuff, just great!
Reply
Christie - Food Done Light
April 10, 2013 at 9:49 am
I love that you used soy nuts! I love to find different ways to make pesto. Thanks for sharing on Thursdays Treasures.
Reply
Abbey
April 06, 2013 at 8:59 pm
Interesting idea! Thanks for sharing!!
See Also
Best Homemade Salsa Recipe
Reply
Trish - Mom On Timeout
April 06, 2013 at 12:41 pm
LOVE pesto and this looks totally amazing! Can't wait to give it a try Jenny! Pinned and thanks so much for sharing at Mom On Timeout!
Reply
Jen in Jersey (soon to be Texas!)
April 06, 2013 at 10:37 am
Yum, can't wait to try this!
Two questions - is that 8 ounces of kale AND 8 ounces of spinach, or 8 ounces total of spinach and kale together? And is it ounces by weight or volume?
Reply
- Jenny Melrose
  April 06, 2013 at 7:14 pm
  I'm sorry it took me a bit to get back to you. It was 8 oz of spinach and kale combined. I had bought a bag of spinach and kale that was mixed together so grabbed a handful and wasn't too picky on which I had more of. It was 8 oz by volume.
  Reply
Louise
April 04, 2013 at 11:30 am
Really great recipe idea!
Reply
Randi - Dukes and duch*esses
April 03, 2013 at 1:57 pm
We love pesto and that sounds like a really neat, healthy combination ... I'll definitely be trying it!
Reply
Jenn
April 02, 2013 at 12:58 am
I love pesto but it is one of those things that I have never made myself. I'll have to try this!
Reply
Rachel @{I Love} My Disorganized Life
April 01, 2013 at 11:41 pm
I love pesto, but have only ever had basil pesto. I'm very excited to try this recipe!
Reply
Meghan @ The Tasty Fork
April 01, 2013 at 3:54 pm
I love kale & spinach! Never would have thought to use both for pesto. I'm totally making this!!
Reply
Lisa @ Wine & Glue
April 01, 2013 at 2:22 pm
Gorgeous photos Jenny!! And I love kale and spinach! I can't wait to try this!
Reply
- Jenny Melrose
  April 01, 2013 at 2:23 pm
  Thanks so much Lisa. I'm working hard to improve my photos so that means so much!
  Reply
Dorothy @ Crazy for Crust
March 31, 2013 at 6:44 pm
What an awesome recipe Jenny! I just bought some kale for green smoothies, I'm so trying it in pesto!
Reply
- Jenny Melrose
  March 31, 2013 at 7:35 pm
  This was my first time buying kale. I picked it up because of the iron in it. This pesto was an absolute fluke and I'm so glad it was!
  Reply

Trackbacks

[…] easy. If you love fresh mozzarella and tomatoes then this Caprese Salad with Farro and homemade kale and spinach pesto, is going to become your new favorite […]
Reply
[…] Kale and Spinach Pesto by thenymelrosefamily.com […]
Reply
[…] a springtime recipe with all of you. My Pesto Stuffed Chicken is packed with flavor from the Kale & Spinach Pesto, but is versatile for indoor cooking with it’s crispy crust that is pan fried and then baked […]
Reply
[...] Dressing Quick Collard Green Saute Caramelized Fennel and Apple Tart Healthy Noodle Vegetable Salad Kale and Spinach Pesto Bacon and Peas with Orzo Rhubarb Buckle Parmesan Garlic Roasted [...]
Reply
[...] 1/4 cup of balsamic vinegar and a tablespoon of pesto. I love this recipe because I get to use my Kale & Spinach Pesto, which I always have on hand. You can buy jarred pesto, but you’ll be shocked at how easy [...]
Reply
[...] Pesto Stuffed Chicken is packed with flavor from the Kale & Spinach Pesto, but is versatile for indoor cooking with it’s crispy crust that is pan fried and then baked [...]
Reply