Servings: 2 cups
Ingredients
- 1 bunch curly kale
- 2 cloves fresh garlic
- 1 medium shallot
- 1 ½ Lemons Juiced.
- 1 cup raw walnuts
- ½ cup extra virgin olive oil
- 1 tsp nutritional yeast Optional.
- 1 tsp Himalayan pink sea salt
- ½ tsp ground black pepper
Instructions
- Fill a large pot with water and bring to a boil.
- Remove stems and wash kale.
- Place peeled garlic and shallot in boiling water for 3 minutes.
- Remove garlic and shallots form water and dry on a clean kitchen towel.
- Working quickly place kale in boiling water swirl, and immediately remove. These steps help mellow out the sharp/bitter bite of garlic, shallot, and raw kale.
- Place blanched kale in a cloth lined colander to drain excess water.
- Add kale and remaining ingredients (except olive oil) to the bowl of a food processor. Pulse a few times and then turn it on.
- While it is processing drizzle olive oil into the container. You are looking for a choppy/creamy consistency.
Notes
Chef tip: Feel free to taste & make your own adjustments! I like to make a double batch and freeze in small containers for quick meals in the future.
Serving Suggestions: Use pesto on zucchini noodles, shrimp, chicken, or even vegetables.
Tried this recipe?Mention @betr_health or tag #betrmeals
