Kale and Parsley Pesto
4-6 Servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Adopted from Carrots and Cake
This simple recipe provides a unique twist on a classic sauce using fresh, available ingredients! This Pesto is super versatile and a sneaky (delicious) way to get your greens in. Here are some examples of ways to use it:
Use it as marinade for your white fish or chicken
Place it on top of toast to change up your breakfast game, top with a poached egg
Toss it in pasta (hot or cold)
Use pesto instead of pizza sauce on your crust (my favvv)
Use pesto for this quinoa salad recipe
Flavor turkey meatballs with with pesto
Add small dollops to crostinis and top with cherry tomatoes for a fun appie
Make a gourmet grilled cheese sandwich with pesto and mozzarella
Marinade veggies like tomato, zucchini and muchrooms in pesto and grill
Ingredients
¼ cup walnuts, toasted (or preferred nut)
1½ cups torn kale, stem removed
½ cup curly parsley, roughly chopped
¼ cup cubed or grated parmesan
½ cup olive oil
1 clove garlic
juice of one lemon
Instructions
To toast walnuts, warm a non-stick skillet over medium heat. Add walnuts and lightly toast for about 8 - 10 minutes or until fragrant. Be careful! You don't want them to burn.
In a small food processor or powerful blender add walnuts and remaining ingredients. Blend well.
Taste. Add salt, pepper or more lemon juice as needed. If you find your pesto too runny, you can add another ¼ cup of walnuts.
Store in an air tight container in the fridge for up to one week or freeze
