It's no secret that I love kale. I love how healthy and versatile it is. Being so incredibly hearty works to this leafy greens advantage in that it can stand up to various cooking methods and easily pair with big bold flavors. Admittedly, it may be a bit of an acquired taste, but if you want to live healthfully, than it's in your best interest to learn to love kale since it's high in all kinds of vitamins, minerals, and cancer-fighting antioxidants. Woo-hoo!
If you are weary, this Kale "Pesto" happens to be a great starter recipe because you won't even realize you are eating kale! I promise! And by serving the sauce over salmon or chicken, tossed with whole wheat pasta, or swirled into some scrambled eggs or spread over whole grain toast you can add a huge boost of flavor and nutrients to any meal, without piling on a ton of calories!
Recipe makes about 1 1/2 cups of "Pesto"
About 14 cups of Kale leaves, torn and clean
1/4-1/2 Cup of Good Quality Extra Virgin Olive Oil
1 Medium Garlic Clove, peeled
1/3 Cup Pistachios, shelled and unsalted
1 Tablespoon Freshly Squeezed Lemon Juice
Disclaimer - Traditional basil pesto also has grated Parmesan or Pecorino cheese. To make this version healthier, I have opted to leave it out. However, if you feel so inclined, either cheese would absolutely make a great addition to this "pesto" as well. So I leave that to your discretion.
Preheat the oven to 350 degrees.
Curly leaf kale or dino kale are the two most commonly found at my farmers markets or grocery stores. I assume the same is true for most of you. I chose curly this time, but dino kale works just as well.
(FYI - dino, a.k.a. lacinato kale is a longer, flatter leaf).
Enjoy and Happy New Year!