Kale Pesto Transitioning Into Raw Foods Recipes

KALE ALMOND PESTO

Steps:

• 1. Place kale in food processor and pulse until chopped.
• 2. Add almonds and garlic, pulse again to incorporate.
• 3. Pulse in salt, lemon juice, oil and pepper flakes.
• 4. Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth).
• 5. Serve over Sesame Crackers.

KALE PESTO

Steps:

• Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water.
• Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times.
• Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth.
• Finally add the cheese and pulse a few times. Season with salt and pepper.
• If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.
• These are the basics of my recipe and the way that I prefer it, but you can add more garlic, lemon, or oil if you like.

VEGAN KALE-PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the kale ribs and stems, cashews and basil stems. Boil for 10 minutes, then add the kale leaves and cook until tender but not mushy, another 5 minutes. Add the basil leaves and stir just to submerge. Turn off the heat, then use a slotted spoon to transfer everything but the cooking liquid to a blender. (Don't drain the pot; you'll use that water to cook the pasta.) Set the blender aside to cool slightly.
• Meanwhile, return the pot of water to a boil; add more water if a lot evaporated in Step 1. Add the pasta and cook until tender (or according to box directions).
• To the blender, add ½ cup water, the garlic and the red-pepper flakes. Blend on high until very smooth. Season to taste with salt.
• Reserve 1 cup pasta water, then drain the pasta. Return the pasta to the pot and add the green sauce. Stir vigorously to combine, adding pasta water as needed to loosen the sauce and help it cling to the noodles. (Sauce will thicken as it cools.) Add the lemon juice, season to taste with salt and red-pepper flakes, and eat right away.