Raw Kale Pesto

Share this post

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

Sign up for our monthly newsletter

 

More recent articles:

Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Food:
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016
Food:
Seasonal fruits complement tasty tapas
August 23, 2016
Food:
August 11, 2016
Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!