Kale Pesto

1
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

How to Make Kale Pesto

Step-by-Step

  1. Bring 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.
  2. In your blender add the cashews and pulse until coarse.
  3. Mince 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.
  4. With 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
  5. Toss with your pasta, and you're done!

Printable Recipe Card

About Kale Pesto

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




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