If you are on the lookout for a quick, healthy and satisfying weeknight meal, search no further. This lemony kale pesto is as nutrient dense as it is delicious. A favorite way to serve it at the Hubele house is tossed with freshly cooked gluten-free penne, adding in a handful of chopped garden fresh tomatoes. An equally good alternative would be to coat these salt crusted fingerling or baby creamer potatoes with a few heaping tablespoons of this pesto and serve them up with a salad or slaw.
Here is the basic pesto recipe, but please feel free to make it your own by switching out the greens or fresh herbs.
Ingredients
- 2 cloves garlic (although I like to use shallots for a milder flavor)
- 2 bunches of kale, stripped from the stems
- A handful or two of fresh herbs (consider basil, parsley and cilantro)
- Juice from two large lemons
- Good quality organic olive oil (adjusting amount to achieve desired pesto consistency)
- 1 cup nuts and seeds (can be a combination of pistachios, almonds,walnuts, pumpkin seeds and/or pecans)
- 4 heaping T nutritional yeast
- Salt and pepper to taste
Directions
-
Place nuts/seeds in the food processor. Pulse and process until finely ground. Add kale and herbs, pulsing until all are chopped. Drizzle oil through opening of the food processor, adding a few tablespoons at a time, pulsing and checking consistency, scraping down sides if necessary.
-
Sprinkle in nutritional yeast, pulse again until well incorporated. Finally, add salt and pepper to taste, setting aside while pasta cooks.
-
Once pasta is tender, drain, reserving a bit of the cooking water for thinning the pesto if needed. Add pesto by heaping tablespoon, stirring gently. Toss in tomatoes and fresh herbs for garnish.
- Serve immediately.
Enjoy!