Kale Pesto Transitioning Into Raw Foods Recipes
KALE PESTO
This vibrant kale pesto is bright, nutty, and delicious! Toss it with pasta, or find more serving suggestions in the post above. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.
Provided by Jeanine Donofrio
Number Of Ingredients 8
Steps:
- In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
- Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.
KALE PESTO
This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce
Provided by Sarah Cook
Categories Dinner, Main course
Time 10m
Yield Makes enough for 10-12 servings
Number Of Ingredients 8
Steps:
- Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
- To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium
KALE PESTO (TRANSITIONING INTO RAW FOODS)
This pesto is so delicious and healthy, it won't matter what diet lifestyle you're on! I am a non-vegan, but interested in vegan and RAW foods. Got this off of vegcookin.com. Great way to get superfoods into your diet, and/or transition to a RAW foods diet. It doesn't matter, yummy is yummy!
Provided by Cookingwithpassion
Categories Vegan
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop the kale in a food processor, working in two batches and removing as you go along.
- Combine both batches of kale along with the above mentioned ingredients. Drizzle the olive oil in and process until you reach a paste-like consistency, using more olive oil if needed.
- Once you have reached the proper peso consistency, it's ready to use.
- Cook pasta as needed and mix well with pesto. Reserve hot pasta water and add for a thinner consistency.
Nutrition Facts : Calories 147.5, Fat 12.4, SaturatedFat 1.7, Sodium 454.6, Carbohydrate 8.2, Fiber 2, Sugar 0.3, Protein 3.3
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