Kale Pecan Pesto
Fast, easy, delicious and healthy pesto perfect for spreading on toast or pizza, or mixing into pastas and casseroles. Full of flavor and easy on the budget, too!
Ingredients
- 1 Bunch Kale
- 1/3 Cup Pecans
- 1/3 Cup Olive Oil
- 1/3 Cup Parmesan Cheese
- 4 oz Can Green Chilis
- 2 TBSP Fresh Mint Leaves
- 3 Cloves Garlic (Or about 1/2 TBSP minced)
- 2 TBSP Lemon Juice
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Remove the stems from the kale. To blanch the kale, place the leaves in boiling water for 2 minutes, then promptly rinse with cold water. Squeeze out all excess water from the leaves.
- Place the blanched kale and all other ingredients into a blender or food processor. Mix until well combined.
- Serve immediately or keep in fridge for about one week. Flavor improves with time. Can be frozen although the texture may change a little.
