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Krisha

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Maria

Kale Pesto

by Maria on June 17, 2013

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These days I am purchasing kale in the same excited way I would other leafy greens such as spinach and arugula. I am even growing some in my garden. And with good reason—packed full with vitamins and minerals, this is one healthy vegetable!

Of course, I am still a bit of a newbie when it comes to kale and am always looking for more ways to use this leafy green. (I most often use it in a smoothie or stir-fry.) So when I came across a recipe for kale pesto, I thought it was a brilliant idea. Just like cooking kale makes it easier to eat, turning it into a pesto compacts the nutrients of a cup full of raw kale into a spoonfull of rich flavor.

If you have a food processor or blender this recipe is super easy to make. It is also a fun one to make with kids, but you may need to tone down the Parmesan or garlic flavor depending on their taste preferences. Also, adding more olive oil will make it better suited for pasta or even as a salad dressing; adding less will make it more like a spread.

What to do with the pesto once you have made it?

  • Spread it onto sandwiches and toast (think classic, like pesto, mozzarella, and tomato or make your own sandwich creation)
  • Add to chicken or fish before baking or broiling
  • Use it as a dipping sauce for grilled chicken, steak, or seafood
  • Mix it into eggs before scrambling or making and omelet (one of my favorites)
  • Make a kale pesto potato salad (I haven’t tried it, but it sounds good!)
  • Use it on pizza (delicious!)
  • And, of course, stir it into pasta

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How to Make:

I basically threw in a few cups of packed, washed kale, ¼ cup toasted pine nuts, about ¼ cup of parmesan cheese, a couple of garlic cloves, and ¼ cup extra virgin olive oil into my food processor. Then I processed it until it became a paste, for about a minute. Next I scraped down the sides of the food processor with a spatula and tasted it. I decided to add some fresh lemon juice and more olive oil and then processed it some more. Then I tasted it again and smiled. It was tasty! 

You can use my above description as a guide, or if you want more precision, try using the CooksAid recipe for and substite kale for the basil. Or try one of the delicious-looking kale pesto recipes from the following sites:

So did you try it yet? Let me know what you think and how you used it!

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