I'm still in the throes of my love affair with kale. Man, I hope this one lasts a while. Every time I eat something with kale I feel all those vital nutrients seeping straight into my cells. I swear my skin looks better because of kale. Kale for breakfast, kale for lunch, kale for dinner. Kale in eggs, kale in smoothies, kale in soup, kale in salad, kale in quiche, kale on pizza. It's been all kale all the time over here for weeks.
I have my health coach Rachael Pontillo of Holistically Haute Wellness to thank for my crush on kale. We've been working together about three months now, and as a result I've made a few subtle (but, I hope, long-lasting) changes to my diet. I start the day with hot water spiked with lemon. I'm focusing on whole grains and avoiding white flour whenever possible. And I'm eating as many greens in a day as I used to eat in a week. All these are good things and will help me live forever. Right? Right.
I've used this kale pesto on pizza and on a grilled cheese sandwich. There might be pasta in my future, even though I'm trying to cut back on wheat. What do you think of alternative-grain pastas, like brown rice pasta? I've been hesitant to try non-wheat pasta - I worry it will be such a disappointment that I'll rebound and eat nothing BUT pasta for days on end. But I'm interested to hear your opinions.
By the way, I threw a bunch of radish tops into this pesto, too. Use what you have. Kale is friendly.
Kale makes friends easily with other greens and herbs, so use whatever you have - radish tops, parsley, chard, arugula. This pesto rocks on pizza, pasta, polenta, grilled cheese, or a spoon.
- 1 large bunch Tuscan or curly kale, leaves stripped from stems and roughly chopped (4-6 cups)
- 1-2 cups arugula, chard, radish leaves, parsley, cilantro, or whatever other greens you happen to have around (optional)
- juice of 1 lemon
- 2 tsp salt, or to taste
- 2 cloves fresh garlic, peeled
- 1/2 cup grated parmesan, Romano or Grana Padano cheese (optional, or substitute 2 tsp nutritional yeast)
- 1 cup pine nuts, almonds or walnuts, toasted in a dry skillet until fragrant
- 3/4 cup olive oil
Put the greens, lemon juice, salt, garlic, cheese (if using), and nuts in a food processor with the chopping blade. Turn the processor on and let it run about 10 seconds. Begin pouring the olive oil in through the feed tube. When you've added all the oil, let the processor run another 30 seconds or so, until the pesto is smooth. Store the pesto in a sealed container in the refrigerator for up to 5 days.
DetailsPrep time: Cook time: Total time: Yield: approximately 2 cups