Did you buy kale and are bored of cooking it the same way all the time? Or you never buy kale because you tried it once and didn't like it? This recipe is quick, and even brings a smile to the little ones. You can substitute the ingredients with whatever you have on hand or following any allergies you have at home. I added pistachios that can be substituted with any kind of roasted nuts or seeds.
Since we are using the kale stems It is very important not to skip steps 1 through 5. This will help to break down the fiber/hard texture and helps us to get a smoother consistency, and this way we can use the whole vegetable. Feel free to add fresh basil, eat it with your favorite pasta, spread it on your sandwiches or add to any meal. I had some pesto and brown rice leftovers, so I mixed both, wormed them up, and added feta cheese for a quick lunch!
Yield: 3 cups Prep time: 20 minutes.
1 bunch of kale
2 cloves garlic
2 to 3 tablespoons lemon juice
¼ cup pistachios
¼ to ⅓ cup extra virgin olive oil
Parmesan cheese to taste
Salt and pepper
Wash the kale
Separate the stem from the leaves
Slice the stem
Blend the stem with a little of olive oil, garlic, parmesan cheese and lemon juice
Blend well until a creamy texture is obtained
Add the chopped kale leaves, more lemon juice, parmesan, olive oil, pistachio, salt and pepper to the blender
Blend pulsing, until a slightly coarse/chunky mixture is obtained
Decide whether to add more salt, pepper, lemon, parmesan or olive oil
If you would like to get a slightly creamier sauce keep blending and adding more nuts or oil until you get the desired texture
Enjoy it hot, or cold! It's up to you!