Kale and Basil Pesto

Kale

What you Need :


  • 4 cups (tightly packed) chopped kale leaves
  • 2 tsp. + 1/4 cup extra-virgin olive oil
  • 6-8 large cloves garlic 
  • 2 cups basil leaves
  • 3 T fresh squeezed lemon juice 
  • 1 cup coarsely grated Parmesan 
  • 1/4 cup pine nuts
  • salt and pepper to taste 

How to Make It :

Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry . Heat 2 tsp. olive oil in a large non-stick frying pan and saute the kale just until it wilts, about 2-3 minutes over medium heat.Put the wilted kale, pine nuts and garlic into the food processor (using the steel blade) and chop until it’s finely chopped. Then add the basil leaves, put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture. When it’s fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you’d like it about a minute. This pesto can be frozen in ice-cube trays or small mini-muffin tin cups. The Kale and Basil pesto is a delicious addition to soups or salad dressings, stirred into hot rice or cooked beans, or it can be eaten with pasta.

 

Recipe adapted from: Kalyn’s Kitchen

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