Thursday, October 4, 2012

Kale Almond Pesto

I seem to always have a bunch of kale in my refrigerator, so kale pesto is found more frequently in my house than basil (the vision of my indoor herb garden has yet to be realized). I've made my share of kale pestos and this is by far my favorite. It's quite addictive with a beautiful bright green color. Try it on pasta or spread on good-quality toasted bread with local tomatoes.

Kale Almond Pesto:

4 cups kale, stems removed
2/3 cup toasted almonds
2 garlic cloves
1/2 cup nutritional yeast
Juice from 1 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

In a food processor, chop kale. Add almonds and garlic and process until close to uniform. Add nutritional yeast, lemon juice, salt and black pepper and pulse a few times. While machine is running, slowly add olive oil. Serve immediately or store in an airtight container in the refrigerator.

1 comment:

  1. I love kale pesto! Such a good way to add more nutrition to pasta or bread, like you recommend.