Kale Pesto
By Gail Poll
Rate this recipe
4.7/5
(13 Votes)
Ingredients
- 1 medium bunch kale, center ribs and stems removed
- 1 / 2 teaspoon Himalayan Crystal Salt Blend
- 1 / 2 cup broth (chicken or veg)
- 1 / 4 cup parmesan, grated
- 1 / 4 cup Walnuts, Halves & Pieces, toasted
- 1 / 2 teaspoon Garlic Powder or 1 clove garlic
- 1 tablespoon Extra Virgin Olive Oil, Cold-Pressed
- 1 tablespoon Lemon Juice
- 1 / 2 teaspoon Black Peppercorn, ground
- 1 can Navy Beans, drained
Details
Adapted from swansonvitamins.com
Preparation
Step 1
Blanch kale in a large pot of boiling salted water, about 1 minute.
Drain and rinse with cold water to cool; wring dry in a clean kitchen towel.
Place kale in food processor and add garlic, Parmesan, and walnuts, and pulse until it is the consistency you desire.
Add oil and then broth in a steady stream and process again.
Add lemon juice and season with salt and pepper.
Once cool, add to a can of drained beans.
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