Our kale and corn pesto is a summertime favorite when both items are in season and at their peak of freshness. The corn hides all bitter kale taste and gives the pesto a little sweetness, which we love. You’re also getting tons of superfood vitamins without even thinking about it. Also, this is a nut-free pesto which is always a win when serving a crowd and you’re unsure of allergies (or maybe just want to cut down on some calories).
- 1 1/2 cup tightly packed kale leaves, any kind of kale is fine but we prefer Luciano
- 1 large lemon, juiced
- 2 corn husks, steamed and cut off the cob (instructions in recipe)
- 3 scallions, white and light green parts only
- 1/2 cup basil, tightly packed
- 1/4 cup tightly packed Italian Parsley
- 1/4 cup grated parmesan cheese
- 2 Tbsp. olive oil
- 1 tsp. salt
- Preheat the oven to 400° F. Place corn, in the husks, in the oven and bake for 7 minutes. Remove and allow to cool. Remove from husks and cut corn off the cob.
- In a food processor, add in all of the ingredients, except the olive oil. Pulse until a thick sauce-like consistency has been reached, scraping down the sides periodically.
- As it’s running, add in the olive oil, allowing it to mix evenly through the pesto.
- Taste and season further with salt or pepper according to taste, but we don’t think you need any more salt as there is quite a bit with the cheese.
- Make ahead of time and store in an airtight container in the refrigerator for up to one week.
We love this pesto on pasta for a light dinner dish, on toast for an appetizer, or on top of eggs for a special breakfast meal. Check out our favorite pasta recipe HERE.