Kale Pesto
Pumpkin Cranberry Oatmeal Cookies
November 11, 2014
Thanksgiving Recipe Round Up
November 25, 2014Pesto is a great way to add flavor and color to a variety of dishes. Traditional pesto consists of basil and pine nuts but in an attempt to clean out the fridge and pantry, I used leftover kale and walnuts instead. The flavor and look is similar to traditional pesto but with a boost of nutritional value. Kale adds in fiber, Vitamin C and K while the walnuts add protein and heart healthy omega-3 fatty acids.
Kale Pesto
Author: Lauren Sharifi, RD LDN
Recipe type: Spread
Prep time:
Total time:
Ingredients
- 3 cups kale, washed and roughly chopped
- 2 garlic cloves
- ⅓ cup olive oil
- ⅓ cup parmesan cheese
- 3 tablespoons crushed walnuts
- salt/pepper to taste
Instructions
- Add kale to a food processor. Process for 20 seconds or until finely chopped.
- Add in garlic gloves, olive oil, parmesan cheese, walnuts and salt/pepper. Process for 30 seconds, scrape down sides then process for another 10-20 seconds.
- Store in air tight container in the refrigerator for up to 2 weeks or store in the freezer for up to 2-3 months.
Where to use Kale Pesto?
-Add to a pasta dish
-Spread on toast and top with tomato and mozzarella
-Add to pizza instead of tomato sauce
-Mix into ricotta cheese to make stuffed shells or lasagna
-Use as a marinade for chicken, beef, fish, or vegetables
-Add to vegetable soup
Check out this Food Network site for even more ideas!
