Kale stem pesto sauce

March 24, 2015 at 6:35 pm | Posted in Pie | Leave a comment

kale stem pesto

Recipe taken from loveandlemons

Serves: about 1 cup of pesto
  • 1 heaping cup chopped kale stems
  • 3 cloves of garlic
  • ½ cup toasted walnuts or pine nuts
  • big handful of parsley and/or basil
  • juice & zest of 1 lemon
  • salt & pepper
  • pinch of red pepper flakes
  • ¼ cup olive oil
  • optional – drizzle of balsamic vinegar
  • optional – grated parmesan or pecorino cheese
  1. Place stem pieces in a small pot and fill it with enough water to cover them halfway up. Toss in the garlic and a few pinches of salt. Simmer until the stems become knife-tender (about 20 minutes).
  2. Drain and let cool.
  3. In a food processor, pulse the cooked stems. Add everything else, drizzling in the olive oil at the end. Taste and adjust to your liking.
Feel free to experiment with other types of stems & herbs. Kale stems are just what I happen to have most often. On this particular day, I also had some parsley and a little bit of basil to use up.wpid-img_20150324_212629.jpg
half a lemon was already too sour.

Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: