Kale Pesto

Anthony Nicometi Jr

By
@AnthonyNicometi

Now, I know I wasn't the first to do this...But whoever did deserves a freaking James Beard award! Over a pile of whole wheat or corn pasta with some fresh broccoli and some green onions, makes for the BEST diet dinner! Very satisfying. I hope you try this!

Rating:
★★★★★ 2 votes
Comments:
Serves:
2 - 3
Prep:
10 Min
Cook:
5 Min
Method:
Blend

Ingredients

1 bunch
kale
1/4 c
unsalted cashews (or your favorite nut, pinenut is traditional)
1/3 c
grated parmesan cheese
1
clove of garlic
extra virgin olive oil
squeeze of lemon juice

Step-By-Step

1Bring a pot of water to a boil. And Blanch your bundle of Kale for 20-45 seconds. Shock in a bowl of ice water and set aside to drain slightly.
2In your blender add the cashews and pulse until coarse.
3Mince your one clove of garlic and add to the blender. Add the blanched Kale and blend until broken down. Then add the parmesan and mix again until combined.
4With the blender on, slowly drizzle olive oil in the feed until a sauce consistency is formed. Add the squeeze of lemon, and pulse once more to disperse evenly
5Toss with your pasta, and you're done!

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Collection: Fresh Finds
Other Tags: Quick & Easy, Healthy
Hashtags: #sauce, #kale, #pesto