Chef Megan Mitchell

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Kale Pesto

Kale Pesto

Ingredients

  • 4 packed cups washed, de-stemmed and roughly chopped lacinato kale (about 4 ounces)
  • 1 small lemon, zest and juice
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • 1/4 cup toasted pine nuts (walnuts or cashews work too)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly cracked black pepper
  • 1/4 tsp. chili flakes
  • 1/2 cup freshly grated parmesan cheese

Directions

  1. Bring a medium sauce pot of water to a boil. Season with salt. 

    Prepare an ice bath.

  2. Add the chopped kale to the boiling water and cook for 1 minute. Remove and shock in the ice bath. Drain and squeeze out all of the water.

  3. Add the kale to a high power blender, such as a Vitamix, along with the lemon zest and juice, garlic, EVOO, pine nuts, salt, pepper and chili flakes. Blend on high for 2-3 minutes or until smooth and bright green. 

    If it looks too thick add 2-3 tbsp. cold water to thin out. 

  4. Pour into a bowl and stir in the parmesan cheese. Taste for seasoning, adding more salt or pepper if needed. 

    Toss with pasta, rice, add to a pizza or drizzle over veggies, chicken or fish.

    Recipe Courtesy of Megan Mitchell

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