If you haven’t realized that I’m in love with kale by now then you must not be reading our blog very often. I mix this leafy green into soups, munch on kale chips, and now I’ve started turning it into pesto.
Raised in a family that strictly made basil pesto, it wasn’t until I started working with food that I realized I had infinite pesto options. Dark leafy greens make an excellent option for pesto. Kale, in particular is incredibly good for you as it’s full of vitamins. Don’t just stop at pesto with pasta. Use it as a sandwich spread, add a spoonful to a soup, add it to goat cheese to create a spread or to Greek yogurt to make a dip. The possibilities are endless, but first you have to make it!
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makes roughly 2 cups
1/4 cup sliced almonds
8 cups kale, torn from the stems
3 cloves garlic
1/4-1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Place slice almonds in a skillet set to medium-low. Toast them until light brown, making sure to stir or shake them often so they don’t blacken. In a blender, add the remaining ingredients. Blend until you have room to add the almonds. Blend again until smooth. Use the pesto on pasta, eggs, or as a sandwich spread. Any unused portion will keep in the fridge for 1-2 weeks, but you can easily freeze the rest in an ice cube tray for easy use later.