How about a spin on traditional pesto? Most pesto is made with basil, but it’s 2014! How about…Kale Pesto! Kale is the new superfood! Packed full of Vitamin K and iron, it is also a powerful anti-oxidant.
Kale has recently been very popular, and is used in salads, smoothies and sometimes, just simply sautéed. It is personally one of my most favorite foods and I know I am putting something super good in my body when I eat it!
For my pesto recipe, I added lemon juice, olive oil, parmesan cheese, pine nuts, salt and pepper.
Kale Pesto
I bunch of fresh Kale, washed, removed from stems and roughly chopped (approximately 3 cups)
Juice from 1 lemon
1/2 cup olive oil
1/4 cup Parmesan cheese, grated
3 tbsp pine nuts, toasted
Salt and pepper to taste
Put all ingredients in a food processor and blend until smooth. Add salt and pepper to taste! You can put this over fish, chicken, beans or salad, use as a dip, or anything else you would normally put pesto on! Can be stored in refrigerator in a sealed container for up to 2 weeks, or frozen!
