Do you have kale coming out of your ears?
As usual, my garden has been decimated by small animals and an utter lack of planning and care and from its owner. (She’s the worst!)
So, while all I have growing in my garden is two yellowing tomato plants, I hear from the Internet, that a lot of you experienced gardeners are swimming in gorgeous, green kale around this time of year.
Now, I may not be able to grow things, but I can sure as hell make them taste great.
Here is an amazing recipe that will, not only help you use up that amazing crop of kale, but give you a way to pack some amazing super nutritious greens into your dinner!
Enjoy!
Super Greens Pesto
Keywords: gluten-free vegan vegetarian soy-free kale
Ingredients
- 2 cups washed, roughly chopped kale
- 1 clove garlic
- 3/4 cup raw, unsalted almonds
- Juice from 1/2 a lemon
- 3 tbsp extra virgin olive oil
- pinch of sea salt
- 1 large bunch fresh basil
- 1 tbsp nutritional yeast
- 2 cups dry pasta (I used gluten-free but you can use any pasta you like)
Instructions
Place kale, chopped garlic clove, almonds, lemon juice, olive oil, salt, nutritional yeast and basil into food processor and blend into a chunky paste.
Cook pasta
Toss pesto sauce in warm cooked pasta and serve.
Makes great leftovers. Just a note that if you used gluten-free pasta I found that, when cold, the gluten-free pasta is unpleasantly hard. I heated some up in a frying pan with a drizzle of olive oil and, presto, soft and delicious again!
