Kale pesto
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A garlicky pesto of kale, almonds, Parmesan, lemon and red pepper flakes blended with olive oil.
Ingredients
- 1/4 bunch of organic kale thick stems removed
- 5 garlic cloves peeled
- 6-8 raw almonds (or walnuts, pine nuts, pecans, etc.)
- 1/4 cup of shredded parmesan cheese (or an Italian blend)
- Fresh lemon juice (from 1/2 a lemon)
- 1/2 teaspoon crushed red pepper flakes
- Sea salt to taste (pink Himalayan or Celtic salt work well)
- Cracked black pepper to taste
- 1/2+ cup of genuine extra virgin olive oil (adjust amount depending on how thick you want the pesto)
- 2-3 tablespoons of jarred roasted red peppers (optional)
Equipment
- blender
Directions
- Smash and peel the garlic, and cut the thick stems off the kale.
- Put everything except the olive oil into a blender and pulse a few times.
- If necessary, press the kale down with a spatula.
- When the mixture begins to break down, pour in the olive oil and blend for 30 seconds to 1 minute until combined.
- The finished pesto should be smooth with flecks of herbs.
Notes
Serve right away, or refrigerate covered with a thin layer of olive oil, or freeze in an ice cube tray and move the cubes to a freezer bag. Safety: raw garlic in oil; keep refrigerated and use within a few days, or freeze.