Kale Pesto

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October 20, 2017
Pumpkin Sage “Alfredo” Sauce and Kale Pesto

Kale Pesto

SERVES

2

PREP TIME

00 min

COOK TIME

00 min

Ingredients

3 C chopped lacinata or curly kale

2 tsp chopped garlic

¼ c walnuts, toasted

Zest of 1 lemon & 1 Tbsp of its juice

Pinch red pepper flakes

¼ tsp salt

1/8 tsp black pepper

6 T xvoo

1 T water

Directions

Place kale in a medium sauce pan. Add enough water to cover the bottom of the pan. Place a lid on the pan and bring to a boil cook kale for 3 minutes while stirring. Remove kale and run under cold water until cooled. Drain through a fine mesh strainer and press out any excess liquid.

Place walnuts in a small sauté pan and toast for 3 -5 minutes over low to medium heat until lightly browned and aromatic.

Place all ingredients into a small food processor or blender. Mix until almost a puree but still chunky stopping and scraping down sides periodically.

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