Who doesn’t love pesto? It’s a great appetizer on a baguette, a wonderful alternative to tomato sauce on a pizza, and a great sauce in itself. Why not take it to the next level and make a great tasting pesto with a very nutrient dense vegetable? I’m a little new to Kale. I recently fell in love with Kale chips, and will be attempting my own version of them soon. I had actually been planning on making chips with this bunch of kale, but didn’t find the time. I did have time for pesto, though. Pesto was quick and easy to make! Throw some tomatoes on top, and it’s the perfect Christmas appetizer! If your guests haven’t tried Kale before, just wait until they try it to tell them it might be the best vege they’ve never heard of.
This pesto is probably healthier than your garden variety. It’s got a lot less oil, and no cheese. But it tastes great. It’s all in the garlic.
- 1 bunch kale (big bunch, the whole bunch you bought)
- 1/6 cup olive oil
- 1/2 tsp sea salt
- 3 cloves garlic, minced
- 1/4 slivered raw almonds (optional)
- cut off ribs from kale, and roughly chop it
- steam kale for 10 minutes, and drain
- in a strainer, rinse kale under cold water, and then squeeze excess water
- throw kale, and all ingredients except almonds in the food processor (or magic bullet, or even try an immersion blender)
- When it’s well blended throw in the almonds and pulse a few times to break them up
Why you should Kale:
Kale is from the cabbage family, but looks a little like a cross between collard greens and lettuce. It’s a great source of beta carotene and vitamins C and E. That means it’s great for immunity, and cancer fighting ability. It’s also a good source of iron, folate, and calcium, with a 28g serving containing 135mg (which is more than milk, which has about 100mg/serving, but milk’s calcium is not as easily absorbed). In short, you should make this pesto, and eat it every day.