We love kale and we eat a lot of it. Our typical methods of preparing kale are either tossing it into a salad or sauteeing it with some garlic. I wanted to come up with a new creative way to eat this nutrient dense leafy green.
I just started a kitchen herb garden. As I was planting the basil, I thought, “Pesto”.
What’s not to love? Pesto is a flavor packed condiment used for so many foods–pasta, meat, fish, veggies or sandwiches.
Pesto traditionally calls for pine nuts. Walnuts were used as a substitute for pine nuts because I like the taste of walnuts paired with kale and walnuts are less expensive (bonus!). To toast the walnuts: Heat a dry pan over medium-high setting. Add walnuts and constantly stir for about 5 minutes. Walnuts are done when they become fragrant and toasted.
You will need…
1 cup kale (remove stems and tightly packed)
1 cup basil (tightly packed)
1/4 cup toasted walnuts
2 cloves of garlic
2/3 cup Extra Virgin Olive Oil
1/2 cup grated Parmesan cheese
Salt & pepper
Add kale, basil, walnuts, and garlic to a food processor. Pulse the ingredients a few times before setting blender to mix. Slowly add the olive oil while ingredients are mixing. Transfer mixture to a bowl and stir in grated Parmesan. Add salt and pepper to taste.
There are many ways to utilize pesto. Below is one of my favorite ways to use it.
Kale Pesto & Canellini Bean Pizza
You will need:
Pizza dough (store-bought or home made)
2 cups of shredded Mozzarella cheese or a shredded Italian cheese mix
1/2 cup Cannellini beans
Follow instructions for cooking pizza dough. Spread a thin layer of kale pesto on the pizza dough and top with cannellini beans and cheese. Bake as instructed.
Note: Having mints on hand is advised when consuming garlicky foods.
Our love of kale and garlic.