Kale Pesto

31 Jan

kalepesto

Do you miss summer as much as I do?  Fresh basil, juicy tomatos, outdoor dining…something other than greens and root veggies from your local farmers?

This kale pesto is a great way to mix things up and hold you over until it’s basil season – and it’s super easy (and vegan)!

All you need is a 1/2 cup of nuts, 3 cloves of garlic, 2 cups packed kale leaves (remove tough stems), 3 Tbsp olive oil, good pinch of sea salt and fresh cracked pepper.  Combine everything in a food processor, pulse a few times, scrape down sides, process until it’s pesto (refer to photo).

You can use any kind of nut (I used cashews; pine nuts are traditional-pesto; walnuts are trendy-pesto).  You can use less garlic, or more.  You can add red pepper flakes and parmesan cheese (or nutritional yeast if you’re vegan!).

This can totally be a 10-minute lunch.  Toss it with some steamed veggies and rice.  Put it on some pasta.  Spread it on an english muffin, top with veggies and cheese and stick it under the broiler – mini pesto pizzas!

It’s also good right off the spoon 🙂

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2 Responses to “Kale Pesto”

  1. alexanderwillowharvey January 31, 2013 at 8:53 am #

    Love this idea, also i have those measuring cups! I’m going to share this on my Facebook page, who doesn’t love kale??

    • The Fancy Apron January 31, 2013 at 4:02 pm #

      Thanks for the shares! I love kale – AND my nesting doll measuring cups 🙂 I just saw a few recipes on your blog that I need to try ASAP!

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