What do with a bunch of kale you wonder? Vegan kale pesto of course! Each week I get a surprise veggie bag from Los Perros Urban Farming. It’s seasonal, it’s local and it’s tasty! Last week I received kale in my veggie bag. Now, I’m not a huge fan of kale, to be honest. I make kale crisps occasionally, which actually goes great alongside crisply grilled chicken. However, I often struggle what to make out of kale.
Therefore I needed to try something else to do with kale. Now, what I am a fan of, is pesto. In all its forms. Vegan kale pesto was no exception from this rule. To take away the bitterness from the kale, I marinated the kale in salt and lemon juice. It took the bitterness away but added a little peppery flavour. I really hope you like it. Toss it over pasta or have it with nachos crisps as I did.
Vegan Kale Pesto
- 110 gr olive oil
- 150 gr kale
- 2-3 cloves of garlic
- 50 gr parsley
- 100 gr pine nuts
- 2 tbsp lemon juice
- 2 tsp flaked salt
- Step 1 Rinse kale and pat dry with paper towels.
- Step 2 Marinate it in lemon juice and salt.
- Step 3 Leave for 10M.
- Step 4 Peel the garlic cloves and add all the ingredients to food processor.
- Step 5 Mix for about 10M
- Step 6 Put it in an airtight jar. (it will keep 2-3 weeks in the fridge.)