Friday, May 31, 2013
The Bomb Dot Com Kale Pesto
Pesto is delicious, but unfortunately it comes with a price. It usually means you end up stripping your basil plant of all its leaves or spending a fortune on basil from the grocery store. This recipe for kale pesto is pure GENIUS. The huge bunches of kale at the grocery store are a couple dollars at most. I found this recipe on this wonderful blog. Her food is so creative and has been confirmed-TASTY! Have no more fear of that crazy, tough looking lettuce in your produce section.
If you love pesto and don't want to kill your basil plants, make this! It can be spread on bread, sandwiches, pizza, pasta, meat, and more!
1 1/2 cups pecans, raw
2 big leaves Kale, stripped from the hard stalk
1/2 cup basil leaves
1/4 cup fresh parsley leaves
1 big garlic clove
1 lemon, juiced
1/2 tsp salt
1/2 cup + 2 Tbsp olive oil
1/4 cup shredded Parmesan cheese
1. In a food processor, dump in the pecans, lemon juice, basil, garlic, salt, olive oil, parsley, and kale.
2. Pulse the food processor until the ingredients become incorporated You may have to take a few tries at this, scraping down the edges with a spatula.
3. Throw in the Parmesan cheese and blend on high for a minute or two, or until all of the pesto has been completely blended and any big kale bits are gone.
4. While the food processor is running, drizzle in the last 2 tablespoons of olive oil. This will add the final touch to the pesto and give it a creamy texture.
This freezes wonderfully. But let's be honest, it's too good to throw in the freezer. Enjoy :)