Kale Stem Pesto
1. Place kale stems in a small saucepan and add enough water to cover. Place over high heat; bring to boiling. Reduce heat; simmer 20 minutes or until stems are fork-tender. Drain, and let cool slightly.
2. Place stems and chopped kale leaves in a food processor. Add garlic, pine nuts, basil, lemon juice, zest, oil and Parmesan. Blend until smooth. Serve over hot, cooked whole-grain pasta, or as a topping for crackers or bread.
- 12 g Fat
- 2 g Saturated Fat
- 5 mg Cholesterol
- 65 mg Sodium
- 5 g Carbohydrate
- 1 g Fiber
- 3 g Protein
Shop Ingredients
Nutritional Information
- 12 g Fat
- 2 g Saturated Fat
- 5 mg Cholesterol
- 65 mg Sodium
- 5 g Carbohydrate
- 1 g Fiber
- 3 g Protein
Directions
1. Place kale stems in a small saucepan and add enough water to cover. Place over high heat; bring to boiling. Reduce heat; simmer 20 minutes or until stems are fork-tender. Drain, and let cool slightly.
2. Place stems and chopped kale leaves in a food processor. Add garlic, pine nuts, basil, lemon juice, zest, oil and Parmesan. Blend until smooth. Serve over hot, cooked whole-grain pasta, or as a topping for crackers or bread.