Why did I wait so long to post this recipe? I have absolutely no clue!
This is one I shared via instragram more than once and should have put
up immediately because it was a huge hit for me this summer. I actually first made a spinach version but decided to use kale for a couple of reasons. It's better for you in some respects and it was more plentiful at the farmer's market. Done and done. One caution - mine didn't turn
out super creamy like some pestos which was just fine for me.
Though I'm not 100% certain this is the exact recipe I based my own on, this is a good start to any type of pesto. Choose your green, then the herb, (preferred nut if you wish), and then add in the rest of the ingredients for your perfect pesto!
4 cups kale,
2 cups flat leaf parsley
2 cloves garlic
1 tablespoon lemon juice
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil, plus 1 tablespoon
2 cups flat leaf parsley
2 cloves garlic
1 tablespoon lemon juice
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil, plus 1 tablespoon
Place the kale, parsley, garlic,
garlic, lemon juice, parmesan cheese, salt, and pepper in a food
processor or blender. Turn on the machine and blend for 30 seconds.
Slowly stream in the olive oil while the machine is running. Process
until smooth.
Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!
Note-if you like a thinner pesto you can add a little more olive oil.
Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!
Note-if you like a thinner pesto you can add a little more olive oil.
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