Kale, Parsley, and Basil Pesto

 
Hate tossing stems? Turn them into a delicious pesto you can use to dress up other refrigerator leftovers. It’s delicious slathered on veggies, sandwiches, noodles, and rice.

Hate tossing stems? Turn them into a delicious pesto you can use to dress up other refrigerator leftovers. It’s delicious slathered on veggies, sandwiches, noodles, and rice.

 
 

Adapted from Healthy Slow Cooking

| Yield: 1 ½  cups  | Time: 10 minutes | 

 
 

Ingredients

1 large bunch of kale stems

1 bunch of parsley, or basil stems

4 garlic cloves

½ cup walnuts, toasted

3 tablespoons lemon juice

¼ teaspoon sea salt

¼ teaspoon red pepper flakes

½ cup olive oil

Preparation

Chop and measure out a ½ cup of parsley or basil stems.

Add kale stems, parsley or basil stems, and all other remaining ingredients, besides olive oil to a food processor. Pulse until the mixture is in small crumbles.

Add olive oil while blending, until mixture is smooth.

 
 

Recommended Pairings 

 
 

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