my adventures with kale pesto
I thought I’d share a recipe I made up last night. I’ve been eating lots of kale lately and I am close to being tired of it - needed a new way to prepare it. I decided to try Kale Pesto. And I am glad I did! I only had a few ingredients to work with, so I improvised in lots of areas that could be improved - but here is the basic jist of it:
a small bunch of kale, washed, stems removed, loosely torn up
a few tablespoons of olive oil - 2 or 3
about 2 tablespoons of tahini
big pinch of salt
couple grinds of black pepper
cayenne pepper to taste (half a teaspoon at least)
Grind it all up in the food processor for about a minute. Taste and adjust seasonings to your liking.
Voila! ready to add to quinoa, rice, or some whole wheat pasta. Or use in just about any conceivable way you would use pesto. Maybe on some roasted vegetables?
It isn’t the lowest-fat recipe in the world but it’s a pretty great way to use up any abundance of kale you may have! And it’s even vegan - I didn’t have any parmesan on hand OR any nuts so I used the tahini. I am so glad I did - it gave it the body it needed. But if you had some pecans to toast and add instead, that would work. Also a 1/4 cup of parmesan or pecorino would have been good instead of the tahini if you have it. And GARLIC. I didn’t have any but next time it will have loads of garlic, for sure.
