Kale Stem Pesto from The CSA Cookbook

Diets

Vegan
Gluten free
Paleo

Ingredients

Produce
- 3 Garlic cloves
- 1 cup Kale, stems
- 1 Lemon, Zest of
- 1/2 Lemon, Juice of
- 1/2 cup Parsley with, packed fresh stems

Baking & Spices
- 1/2 tsp Kosher salt
- 1/4 tsp Red pepper flakes

Oils & Vinegars
- 1/4 cup Olive oil

Nuts & Seeds
- 1/2 cup Walnuts, toasted

Found on healthyslowcooking.com

Description

How many kale recipes have you come across in which the directions tell you to reserve the stems for “another use” or even discard them altogether? Well, friends, this is your other use. Those rigid stems and ribs we often remove are the star of the show here, and they’re every bit as fresh and earthy as their leafy counterparts. Used raw, they’re a great pairing for the tangy lemon in this pesto. You’re not solely limited to kale stems, either; try this with your other neglected stems, such as collards, cauliflower, or broccoli.

Ingredients

1 cup chopped kale stems
½ cup packed fresh parsley with stems
½ cup toasted walnuts
3 garlic cloves
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
Zest of 1 lemon
Juice of ½ lemon
¼ to ½ cup olive oil

Directions

Add all the ingredients except the oil to a food processor and pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed. Continue pulsing and add the oil in a slow, steady stream until well blended. Some people like their pesto super smooth, but I prefer a bit of texture, so process to your liking. For a thick paste that you can spread onto sandwiches and pizzas, use only ¼ cup of oil. For a thin sauce that you can stir into pastas and soups, use a full ½ cup.

Nutrition

Serves: 1½ cups

healthyslowcooking.com

166 0 2017-08-02 10:58:27

Title:	Kale Stem Pesto from The CSA Cookbook - Healthy Slow Cooking
Descrition:	Never waste another kale stem again! This Kale Stem Pesto from The CSA Cookbook is amazing.

Kale Stem Pesto from The CSA Cookbook