This is a fresh take on a traditional pesto. The kale adds a beautiful color and slight bitterness which is complimented by creamy ricotta and bright lemon. A sprinkle of crushed red pepper and parmesan finishes the flavor fest. Serve over your favorite pasta or as a dip with whole wheat crusty bread and veggies.
Kale Ricotta Pesto
- 12 oz ricotta
- 2 cloves garlic
- 3 1/2 cups chopped kale , large stems removed
- 1/3 cup olive oil
- 1/4 cup grated parmesan
- 1 tsp oregano
- 2 lemons , juiced
- 1-2 Tbsp water , as needed
- crushed red pepper , to taste
- Pulse all ingredients till smooth. Add water to reach desired consistency. Sprinkle with crushed red pepper. Season with additional herbs if desired. Serve over top your favorite veggie-packed pasta. Can also serve as a dip for veggies or a base for salad dressing or hummus.