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. [lt_recipe name=”Vegan Kale Pesto” servings=”Makes about 200 gr” prep_time=”12M” cook_time=”10M” total_time=”20M” print=”yes” image=”https://usercontent.one/wp/www.carolinevass.se/wp-content/uploads/2017/09/IMG_0268.jpg” ingredients=”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;” ]Rinse kale and pat dry with paper towels. ;Marinate it in lemon juice and salt. ;Leave for 10M. ;Peel the garlic cloves and add all the ingredients to food processor. ;Mix for about 10M;Put it in an airtight jar. (it will keep 2-3 weeks in the fridge.);[/lt_recipe]