Pesto is a fabulous way to marry together two antioxidant foods: kale and extra virgin olive oil. For this recipe use a higher grade of olive oil since the pesto is not heated during preparation. This is the one I use. This is a staple in my diet – delicious, simple and wholesome. I slather the pesto on crackers, sliced baguette, eggs, tomatoes, and tortillas.

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Ingredients


 

  • 2 cups packed torn leaves fresh kale, organic if possible (stems removed – see instructions)
  • 1/2 cup walnuts (chopped or whole)
  • 1 cup packed basil leaves stems removed
  • 1 cup olive oil + 2 Tablespoons (I use this high polyphenol one)
  • 5 large garlic cloves or 7 medium garlic cloves minced
  • 1/2 cup grated Parmesan cheese
  • salt to taste

 

Directions


 

1Rinse kale off under cold running water. De-stem the leaves by starting at the stem end and running your thumb and index finger along the stem starting at the thickest end to quickly and cleanly separate the leaves from the stem. See photo. Tear up leaves into pieces before adding to the blender.

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2To toast the walnuts, preheat shallow skillet for two minutes on medium-high heat. Then add walnuts and cook for 1 minute before you start to shake or turn them. Toast until they are slightly darker, and more golden brown, it will only take a minute or two longer so watch closely so as to not burn. Shake or turn every 30 seconds.

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3Wash basil under running water. Blot with paper towels and remove leaves from stems.

4Using food processor or blender, add in this order: olive oil, garlic, toasted walnuts, kale, basil leaves, and Parmesan cheese. Blend until smooth. Taste and add salt to desired flavor.

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5Allow pesto to sit for 10 minutes before serving so the kale and garlic have time to rest and form the anti-disease compounds after chopping (called glucosinolates).

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I freeze leftover pesto in an ice cube tray and pop out individual cube servings for a quick no-prep lunch pasta dish or for breakfast with an egg

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I am a mother of 4, active in my church and community, and passionate about making food food fun, high energy and fascinating. I have no extra time to be slaving away in the kitchen or going to special markets for unusual ingredients and I doubt you do either. I will never ask you to eat food you don’t love. Read more >>

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