Saw this recipe for kale pesto, and felt like sharing. Obviously this would be served on GF pasta or bread, but I like the photos and attitude of this blogger, In Pursuit of More:
Recipe: Killer Kale Pesto
There’s just something about the promise of Spring.
The sun came out yesterday, and it seems, decided to stay for a while (the forecast is clear for at least another day).
It’s safe to say it’s been a (very) welcome change and the views of the twinkling snow capped mountains are particularly breathtaking. Yesterday was the day that I just knew spring had come knocking here in these parts:
- the larks have come singing
- the daylight has come to linger for a (just a little) while longer
- I nearly injured myself in my hustle to peel my boots and thick tights off to get outside.
Craving the fresh air and the outdoors after work, I hurled myself outside to enjoy the remaining glorious daylight, the bustle of activity around the park, and the smiles and quips of the many who were of the same mind as me.
What a perfect start to the week, and the perfect time to write another post about one of my all time favorite green vegetables.
Are you with me?
Here it is, the most perfect pesto with a twist! This recipe can be made with or without the cheese (and I assure you) is stunning either way. It’s almost entirely raw too.
Less store bought processed foods is always a good thing. Less processed salt and cheese is too. Less emphasis on oil and basil means more room for other greens, nuts, and your pure, unadulterated love.
More satisfying richness from real foods means less craving for it in less pure foods. More fresh kale, parsley, and fresh herbs means more rich green nutrition (that you can grow yourself!). More lemon will have you smiling, and more (killer) flavor will go an awful long way.
Killer Kale Pesto:
- (1) cup pecan halves, raw
- (1/4) cup pumpkin seeds, freshly toasted
- (3/4) cup olive oil
- (1) cup green curly kale, chopped
- (1/2) cup fresh basil
- (1/4) cup fresh parsley
- (1) clove organic garlic
- (1) tbsp salt
- (5) tbsp fresh lemon juice
- (5) tbsp good quality grated parmesan cheese (optional)
Pre-heat the oven to 350 degrees. Lay the pumpkin seeds on a flat tray and pop into the oven while it heats (my trick with dry roasting nuts – I put them in while the oven gradually reaches temperature, this keeps them roasting evenly and prevents that dreaded over roasting – ooooops!). Toast until fragrant and turning golden, about 5 minutes.
Meanwhile, prepare the other ingredients and add to the blender, starting with the pecans first. Once toasted, add the seeds right away to the blender while still warm – the heat from the warm seeds will assist in better blending and the result will be a much smoother blending process and slightly more delicious pesto.
Blend on high and move around with a spatula to get it going*. Blend all until you reach a thick well blended consistency and there are no bits of kale left.
*Of course you can also use a food processor for this, but alas, I do not use one!
Voila! Scrape with a spatula into a clean jar. This will keep refrigerated for a while in the fridge (at least a week or more). You can also freeze in small containers!
This seriously delicious pesto adds an exquisite touch to a boring old piece of toast, a flavorful topping for a cracker, and an even more delicious component to a polenta appetizer or pizza (like I made tonight with broccoli – double green hit – super yum!).
I’ll share a few of my thoughts on polenta (and how to make a number of delicious dishes with it) in a later post, but for now, join me in an ode to freshness in the form of sunshine, fresh greens, fresh air, fresh inspiration, fresh finds, and best of all fresh ideas!
There may not (really) be anything new under the sun, but what old gem doesn’t benefit from a little freshening up from time to time?
- How do you stay fresh?
- Do you love kale as much as I do?
Oh, please do tell.