Yes, that’s right.

The smooth, creamy, buttery, and salty goodness of freshly ground peanut butter AND the savory, green deliciousness of pesto all in one.

What could be more enticing?

Well, the addition of sharp cheddar cheese, believe it or not.

Yes, peanut butter and cheddar (or almond butter for that matter) with the umami warmth of tamari has long been a favorite of mine.

Loooong been a favorite.

And here it is again.

Trust me.

Try it.

You’ll absolutely love it!

Peanut Butter Pesto-001

Peanut Butter Pesto

1 head red Russian kale, chopped and steamed
1/4 cup freshly ground peanut butter (or almond butter for those who chose to eschew the legumes)
1 Tbs. coconut aminos (or tamari OR soy sauce, if you must)
1/4 tsp. sea salt
1/2 cup sharp cheddar cheese, grated**
6 grain-free baguette slices (optional)

Combine the steamed kale, peanut butter, aminos, and salt in a food processor. Whir until fairly smooth – a few chunks of kale are a-okay.
This is the bulk of the recipe ~ so if you’ve made it this far, you’re almost there.
At the point of the cheese, you have two options:
1. Create crostini rounds from the cheese only
OR
2. Top the baguette slices with the cheese and toast under the broiler until bubbly brown.
IF you choose the former, toss a non-stick fry pan on the stove and form little shredded cheese rounds (about 4-6) in the preheated pan. Cook, toast, heat (whatever) until crispy enough to flip with your fingers. You’ll know when they are ready. Remove from heat by transferring to a cooling rack. Allow to cool until crispy.
IF you choose the latter option, I’m pretty sure you know how to toast bread with cheese.

Top either option with generous spoonfuls of the peanut butter pesto.

Yep. It’s amazing.

8 thoughts on “Peanut Butter Pesto

  1. Wow, just when I needed it. I’ve been searching for an alternative to the very expensive pine nuts. Can’t wait to try this. Thanks for your always wonderful recipes.

  2. This is INSANE! Won’t somebody please stop the madness!? (Sigh…I’ll make it.)

    Gm.

    P.S. Just this weekend, I made real pesto with toasted pecans, a pinch of red pepper flakes, and some freaky Chinese spice. It’ll make great stocking stuffer!

    1. Oh my gosh! It’s so great to hear from you, stranger 🙂
      You’re right this IS insane! We’re all about madness at my house, as you know.
      Your recipe, though, now that sounds both mad and insane as well. I wish I had been there. Sheesh! I think I’m going to have to try it out, credit you, and post the photos. How does THAT sound????????

  3. Mrs. C4M–

    It’s MLK, Jr., Day here in Stumptown, USA, so II hung up the flag first thing, brewed up a French press of Nossa Familia, and headed out into my garden for some communion on this day off work. Properly shamed by you in a recent post 🙂 , I headed for the over-wintering kale. The sparrows and finches have been feasting on it, so what was left wasn’t pretty or plentiful. There was enough, though, for–are you sitting down?–some peanut butter pesto! Delish’! Without bread, I used rice crackers with some sharp, white cheddar instead. Very tasty. Thank you for the motivation, and thank you for the super-tasty recipe. Will bring some to work tomorrow for my co-workers, ‘cuz they know, Me Likey Kale.

    1. Hey there…I thought you were known in close circles not as “Me Likely Kale,” but as “John the frickin’ Baptist of Kale!” 🙂 I’m actually jealous of your garden communion, even if the current crop is partially pitiful. And, yes, that Peanut Butter Pesto (as well as the Freaky Spicy) is absolutely delish! Luscious creamy peanut butter coupled with a sharp cheddar can do no wrong.
      What more can we cook up and craft with these crazy flavor combinations?

      1. Heyp–

        So “the wife” wasn’t totally into it, but she did suggest a great addition: a little squirt of Sriracha on top. It’s a winner! I hope you’re healthy and well.

        Gm.

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