Kale Pesto
This recipe isn’t necessarily a meal by itself! But, if you are looking for a side or adding a flavor to foods such as brown rice, pasta, or quinoa, this pesto is the way to go! I tried this recipe out not too long ago, I quickly became obsessed with the lemon zest, nuttiness of the walnut, and the garlic flavor. Lately, I find myself making this recipe every week! You can add it to pretty much anything. I often use it in wheat pasta, brown rice, quinoa, barley, beans, and any vegetable dish. Trust me, I am not kidding when I say you can add it to anything!
Although Kale generally has received attention for its spectacular ornamental landscaping quality, it is now increasing in popularity as a healthy food choice. Don’t be intimidated by its rough leaves; this vegetable is one of the most micronutrient dense greens out there. It is right up there with watercress and collards. It is rich in vitamins and minerals such as vitamin A, vitamin B1, B2, and vitamin C, calcium, magnesium, iron, and potassium.
The combination of kale, walnuts, garlic, and lemon makes this pesto delicious and healthy.
Heart healthy: Yes
Diabetic friendly: Yes
Low calorie: Yes
Nutrient dense: Yes
Guilt-free: Yes and yes
Ingredients:
Seven leaves of kale with stem washed and drained
Two medium cloves of garlic, if you are a garlic person, like me, you can use three cloves.
2/3 cups of toasted walnuts
Lemon juice of a medium lemon (will add flavor and help with iron absorption)
Lemon zest of a medium lemon
One tablespoon of olive oil
1/4 teaspoon of black pepper or 10 grinds of peppercorn mill
1/4 teaspoon of salt
You will need a food processor to properly chop all the ingredients to make this pesto.
Directions:
To prepare kale, cut the end of the stem to remove the old and damaged parts.
Fill a large pot halfway with water and add a pinch of salt. Place the pot on the stove over medium heat. Bring to a boil.
Add the kale to the boiling water and let cook for 2 to 3 minutes. You will know it is ready when the kale turns to a bright green color.
Drain the kale and place it in icy water for 2 to 3 minutes to shock it and to stop the cooking process.
While the kale is cooling in icy water, toast 2/3 cup of walnut in a small skillet on medium heat for 2 to 3 minutes. Stir often. Remove from heat. Let cool before adding to the food processor.
Now you are ready to process the pesto. Take out your food processor and add the garlic, toasted walnuts, kale leaves, lemon juice, lemon zest, salt, black pepper, and olive oil. Pulse the food processor a few times until the mixture is finely chopped like in the picture below. I have found that pulsing the food processor makes it easier to achieve the consistency that helps make this pesto so good.
Store in a glass container and place in the fridge until you are ready to add to grain or vegetable of your choice.