Monday, November 17, 2014

Kale Pesto

          Pesto is a great way to add flavor and color to a variety of dishes. Traditional pesto consists of basil and pine nuts but in an attempt to clean out the fridge and pantry, I used leftover kale and walnuts instead. The flavor and look is similar to traditional pesto but with a boost of nutritional value. Kale adds in fiber, Vitamin C and K while the walnuts add protein and heart healthy omega-3 fatty acids.

Kale Pesto

  • 3 cups kale, washed and roughly chopped
  • 2 garlic cloves
  • 1/3 cup olive oil
  • 1/3 cup parmesan cheese
  • 3 tablespoons crushed walnuts
  • salt/pepper to taste
1. Add kale to a food processor. Process for 20 seconds or until finely chopped.
2. Add in garlic gloves, olive oil, parmesan cheese, walnuts and salt/pepper. Process for 30 seconds, scrape down sides then process for another 10-20 seconds.
3. Store in air tight container in the refrigerator for up to 2 weeks or store in the freezer for up to 2-3 months.

Where to use Kale Pesto?

-Add to a pasta dish
-Spread on toast and top with tomato and mozzarella
-Add to pizza instead of tomato sauce
-Mix into ricotta cheese to make stuffed shells or lasagna
-Use as a marinade for chicken, beef, fish, or vegetables
-Add to vegetable soup

Check out this Food Network site for even more ideas!

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