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.
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.