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Healthy Kale Pesto Salad with Red Peppers

Filling salad with kale, red pepper, and potato, and a basil pesto sauce with hints of lemon and garlic.
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Kale Pesto

I have been all about pesto sauce lately. I’m trying to get the right flavor with easy ingredients. Let me know what you think of this version of pesto sauce! While most pesto sauces are made with pine nuts (I can’t really tolerate pine nuts), this one is made with hazelnuts, but you can easily replace those with pine nuts.  Hazelnuts are combined with garlic, basil, kale (you can hardly taste the kale, yet a great way to sneak in some extra greens), olive oil, lemon, parmesan, and finally, it’s seasoned with salt and pepper.

Place all ingredients into a food processor.

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Then blend until all incorporated well together, yet still retains some crunch.

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You Got to Make this Potato Salad this Fall

So what goes good with kale pesto? Potatoes and red bell peppers for sure! So for this recipe, you will need potatoes and peppers. The rest is all the kale pesto!

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Start off by cooking the potatoes.

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Once potatoes are cooled enough to handle, cut them into bite-sized pieces and add them to a large bowl with the red or orange chopped peppers, and kale pesto.

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Toss all ingredients well together with salt and pepper to taste or more parmesan cheese if desired.

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Colorful and Healthy Kale Pesto Red Pepper Salad with Potatoes

Filling salad with kale, red pepper, and potato, and a basil pesto sauce with hints of lemon and garlic.
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Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: American
Allergy: Gluten Free, Vegetarian
Total Time: 30 minutes
Servings: 4
Calories: 750kcal

Equipment

Ingredients

  • 7 medium-sized poatoes
  • 1 large pinch salt
  • cups red pepper
  • 1 clove garlic, minced
  • 2 cups fresh basil, leaves
  • 1 cup green kale, chopped
  • ½ cup olive oil
  • ½ cup hazelnuts
  • ½ tsp sea salt
  • 1 pinch pepper
  • 1 lemon, juiced
  • 1 cup parmesan, grated

Instructions

  • Place potatoes in a large pot and cover with water. Add a large pinch of salt and bring to a boil. Simmer for 15-20 minutes or until soft.
  • Strain potatoes and allow them to cool while preparing the rest of the ingredients.
  • Chop red pepper and set aside while preparing the pesto.
  • Place minced garlic, basil, kale, olive oil, hazelnuts (or pine nuts), sea salt, pepper, lemon, and Parmesan cheese into a food processor fitted with an S blade. Process until ingredients create a paste. Set aside.
  • Once potatoes are cooled enough to handle, cut them into bite-sized pieces and add them to a large bowl with the red peppers and pesto.
  • Combine all ingredients well and serve. Add salt, pepper, or more Parmesan cheese if desired.

Nutrition

Calories: 750kcal | Carbohydrates: 76g | Protein: 20g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 17mg | Sodium: 736mg | Potassium: 1947mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4268IU | Vitamin C: 178mg | Calcium: 434mg | Iron: 5mg

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