By the Gracious Vegan
This pesto is one of the best re-discoveries of the year for me. It's not that I was dissatisfied with other ways of eating pesto. I like chopped and boiled kale, and I have some excellent kale salad recipes. But nutty, caper-y, lemony pesto slathered on toast, hot pasta, boiled potatoes, broiled eggplant? Wow, a whole different thing. This recipe is based on Valerie Rice’s recipe for Kale Pesto. Make this soon! For more on kale's amazing nutritional properties, see What Are All of the Benefits of Kale? And Can You Eat Too Much?
Add these to your food processor. Pulse until incorporated.
- 4 cups chopped kale, stems removed (about 4 ounces)
- 4 cloves of garlic, smashed
- 1/8 tsp red pepper flakes
- 1 teaspoon salt
- 2 teaspoons salt brined capers, rinsed
- 3/8 cup blanched almonds (whole or slivered)
- Zest of one lemon
- 2 tablespoons lemon juice
Then add the olive oil and pulse until you reach desired consistency.
- 3/8 cup extra virgin olive oil
The pesto is ready to use.
Timing: This is a very fast recipe, about 20 minutes start to finish.
Nutrition: Mostly whole-food (the oil, which is essential for the texture, is the only processed ingredient)