Kale Pesto with a twist
 
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Nutrient rich, antioxidant filled Kale Pesto recipe. Toasted sesame, pistachio, pinch of paprika and cumin adds an extra spin to this pesto recipe. Serve with pita chips, pasta, or as spread for bruschetta. Good on sandwiches and makes great pizza sauce base.
Author:
Recipe type: Condiment
Cuisine: Italian
Ingredients
  • 1 bunch kale, steams removed
  • ½ cup lemon juice
  • 6-8 cloves garlic
  • ½ cup pistachio
  • ¼ cup sesame seeds
  • ½ cup parmesan cheese
  • 1 tea spoon cumin seeds
  • ¾ cup olive oil
  • Pinch of paprika powder
  • Salt to taste
Instructions
  1. Roast garlic on stove top or oven.
  2. Toast sesame seeds, pistachio and cumin.
  3. Wash Kale and drain part of the water.
  4. On medium heat, wilt the kale for 5-6 minutes on stove.
  5. Place all ingredients in food processor.
  6. Make a smooth paste.
Notes
Serve with pita chips, pasta, or as spread for bruschetta. Good on sandwiches and makes great pizza sauce base.
Stores in refrigerator for up to 5 days.
Can be kept in freezer for one month.
Recipe by WithASpin at https://withaspin.com/2013/02/18/kale-pesto/