How to use this much kale??!
Kale Pesto!
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A couple years ago, Cole and I went to a Kale cooking class at Whole Foods where we got this recipe. The original however, was meant to be super healthy and included no salt, no garlic and (gasp!) no olive oil. So, I added a few ingredients to increase the flavor. The pesto can be placed in an ice cube tray for freezing, or used in pasta, rice, or potatoes.
Kale Pesto
Ingredients:
2 cups basil
1 bunch kale
1 teaspoon salt
1 tablespoon lemon juice
3 cloves garlic
1/4 cup almonds or walnuts
1/4 cup olive oil
1/4 cup green water from cooking kale
Instructions:
Tear and clean kale. Cover the kale with water in a saucepan and steam for about 5 minutes or until tender. Reserve 1/4 cup of the green water. Put all ingredients in blender and process until ground into a paste.
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| Kale pesto with orzo, olives, white beans, roasted red peppers, and feta |
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