Oh how I LOVE me some pesto! For so many things. Its easy to whip up in a small food processor, and it brings so much color and flavor to your dishes.
Feel free to use this recipe with many other things than pasta. Fish, soups, stews, sauces… In the future I’m quite certain that my “pesto” category will become overabundant with a variety of recipes. In fact would it be amazing to dedicate an entire cookbook to pesto and all of its amazing uses? HMMM…I might be on to something! lol
***for this recipe I use Curley green kale
1 cup of raw kale (2.4 oz. or 67 grams) holds
Vitamin A
Vitamin K
Vitamin C
VitaminB6
Magnesium
Calcium
Potassium
Copper
Tools:
Food processor I linked the one that sits on my countertop at home (btw I don’t make any money off sharing my favorite tools.)
small spatula
sheet tray
parchment paper
oven
Ingredients:
2 cups curley kale washed and patted dry Mke sure you wash your kale very well it can be sandy.
3 large leaves fresh basil (optional)
1/2 cup (plus more if you like it thinner) olive oil I like a medium bodied olive oil for this like Whole Foods 365 olive oil
salt pinch or two
1/4 cup grated parmesan cheese
1/4 cup toasted blanched almonds
Method:
Instead of your traditional pignoli nuts (pine nuts) you use in a pesto recipe I like blanche almonds. No major reason other than you cannot tell the difference and they cost much less. Toast your blanche sliced almonds @ 400° for 7-10 minutes.
Let almonds cool for 10 minutes before adding all the above ingredients to your food processor. Blend until almost smooth. I like a little texture for my pesto. Continue blending longer for smooth consistency. Scrape the pesto out and refrigerate for up to 14 days.
pesto is why I ~Liv to Eat~
Sarah