Raw Kale Pesto

kale-loose-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 bunch kale, stems removed, roughly chopped or torn (about 5–6 cups loosely packed)
1/2 cup olive oil
2–3 cloves garlic, peeled and quartered (or 5–6 garlic scapes)
1/4 cup pine nuts or slivered almonds
1/4 cup Parmesan cheese (optional)
Salt and pepper to taste

PREPARATION

  • Place all ingredients in a food processor and pulse until mostly smooth with the nuts and greens minced and all other ingredients well mixed.
  • Use as you would a basil pesto.
  • It’s great tossed with pasta, on top of crostini, in salad dressings, mixed into soup and rice dishes, etc.

Serves 4–6 as a sauce. Prep time, 10 minutes

Share this post

Magazine Search

Sign up for the monthly newsletter

 

Recent Recipes articles:

April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015

More recent articles:

Tips to avoid late-night snacking and lose weight
May 21, 2015
How to break the stress cycle
May 21, 2015
Food:
April 28, 2015
Safety is top concern for bicycle commute
April 27, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.