Colorful kale varieties picked from the garden (or selected from your local source) is the key to this delicious pesto. Combine Curly kale, Red Russian kale, and Lacianto kale for a subtle flavor variation on the traditional basil pesto. Add a couple of super foods like shiitake mushroom powder and walnuts and VOILA! Garden Fresh Kale Pesto.
Garden Fresh Kale Pesto
3 cups chopped kale
1/3 cup walnuts
2 cloves garlic
1/2 cup grated parmesan cheese
1/4 – 1/2 cup extra-virgin olive oil, start with 1/4 cup then add to desired consistency
1 tsp lemon juice (optional)
1 tsp ground shiitake mushroom powder
Himalayan pink salt and pepper to taste
Into a food processor. Place the kale and 1/4 teaspoon salt and pulse until finely chopped. Add walnuts, garlic, parmesan cheese, and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Start with 1/4 to start and add to 1/2 cup for more creamy consistency.
Transfer the pesto to a bowl. Yield: 1 cup pesto. If serving over pasta, use approximately 1/2 cup for 1 pound pasta.
Can toast the walnuts for a variation on flavor
Creative Juices Consulting © 2015