Friday, 22 Feb 2019
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Kale Pesto

There is so much information about the nutritional benefits of kale that you would have to be living on a deserted island not be aware of how good for you this wonderful vegetable is. It’s the king of the crucifers and often referred to as the healthiest vegetable on the planet. Knowing about all of kale’s goodness that means everyone is eating copious amounts, right? Two thumbs up for those of you who answered yes. To the rest of you I ask, why not? The complaint I hear the most often about kale is that it’s bitter.  For those of you who have kept your distance from kale because of it’s bitterness this Kale Pesto might be just the thing to change your mind. Meaty walnuts and sweet balsamic vinegar lend their flavor and texture to leafy green kale leaves and blend together to make a wonderfully rich and nutritious sauce with just the right amount of sweetness.

Kristy

Ingredients:

  • 1 bunch lacinato (aka tuscan or dinosaur) kale, roughly chopped – about 4 cups
  • 1/2 cup walnut halves
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp salt or to taste

Preparation:

  1. Place all of the ingredients  into the bowl of a food processor. Process until desired consistency. Taste and add another tablespoon of balsamic vinegar if more sweetness is desired.
  2. Serve tossed with roasted vegetables, as a sandwich spread, pizza topping, salad dressing, pasta sauce, crostini topping, cracker dip or any other way you choose.

Yield:

Makes approximately 1 cup

Notes:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

There is no need to remove the stems from the kale before processing unless the stems are really thick.

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Kale Pesto
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