Kale Stem Pesto

 
 Enjoy this low-waste pesto on noodles, rice, veggies, and proteins - tossed, topped, and mixed with the diversity of foods found in your fridge. It's delicious in just about anything.

Enjoy this low-waste pesto on noodles, rice, veggies, and proteins - tossed, topped, and mixed with the diversity of foods found in your fridge. It's delicious in just about anything.

Adapted from Healthy Slow Cooking

| Yield: 1 ½  cups  | Time: 10 minutes | 

 
 

 
 

Ingredients

1 large bunch of kale

1 bunch of parsley

4 garlic cloves

½ cup walnuts, toasted

3 tablespoons lemon juice

¼ teaspoon sea salt

¼ teaspoon red pepper flakes

½ cup olive oil

Preparation

Cut the bottom half off a bunch of parsley (or herb of choice and convenience - dill, basil - anything without a woody stem). Don’t worry about getting some leaves in the mix. Chop and measure out a ½ cup. Save the top half of your parsley (the leafy bits) to use as a garnish for this dish and to spice up dishes throughout the week. Parsley is great in tofu scramble, on top of pastas, or even in your breakfast smoothie.

Add kale stems, parsley stems and all other remaining ingredients, besides olive oil to a food processor. Pulse until the mixture is in small crumbles.

Add olive oil while blending, until mixture is smooth.

 
 

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