There are so many things you can do with wilting herbs. Ueh, wait. There are not.
So, methinks we should explore the technique in making pesto! It’s a perfect way to use up your herbs that just don’t seem like they woke up on the right side of the bed… and this video shows you a technique for pesto using kale, the beloved kale, for a super healthy and tasty pesto.
No dairy, no nuts, no bad fats– just healthy goodness with a secret ingredient to replace the parmesan cheese!
kale pesto (vegan & nut-free)
|Prep time||5 minutes|
|Cook time||1 minute|
|Total time||6 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Appetizer, Condiment, Lunch, Snack, Starter|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot|
- 1 bunch kale
- 1 tablespoon onion powder
- ~3/4 cup colza or olive oil
- a large dash sea salt
- 1/2 tablespoon gomazio (or sesame seed with a bit of sea salt, you can also use other roasted nuts or seeds of choice)
|Step 1||Blanch kale in boiling salted water for about 30 seconds. Rinse with cold water, strain, and put into a blender or bowl with a hand mixer.|
|Step 2||Add salt, 1/4 cup oil, and onion powder. Purée. Add another 1/4 cup oil and gomazio. Purée. Keep adding oil until desired consistency is reached. Salt to taste.|
|Step 3||Either keep in the fridge and eat as a dip, or heat up with your favorite pasta or protein. Keeps for about a week.|