We brushed this on some local corn on the cob for dinner tonight. It was delish. And the leftovers are already making plans with the smoked salmon for breakfast tomorrow.
I love the vibrant green colour the combination of kale and basil produces in this pesto recipe. You can steam the kale prior to processing for a smoother pesto, but I prefer a more rustic texture. The slight crunch of the raw kale makes up for the fact that there are no nuts.
Nut-free Organic Kale Pesto
- 2 cups kale
- 1 cup basil
- 2 gloves garlic, crushed
- 1 tbsp fresh squeezed lemon juice
- 1/4 cup parmesan cheese
- salt and pepper to taste
- 1/3 cup olive oil
- red pepper flakes (optional)
*Opt for local, organic ingredients whenever possible for the best flavour and healthiest choice
Remove stems from the kale leaves.
Place all ingredients in a food processor and pulse to combine, drizzling in olive oil until you reach desired consistency.
Use on sandwiches, pasta, fish… and anywhere else you like.
For more ways to eat kale, check out this article we wrote on 7 reasons to add kale to your diet and 10 tasty ways to do it.
Until next time…
Debbie & Jim