Ingredients
- 1 medium bunch kale, stems removed.
- 2 medium green shallots, peeled.
- 2 cloves garlic, peeled.
- 3 tablespoons olive oil.
- juice of 1 lemon.
- 1/4 cup grated parmesan.
- salt and freshly ground black pepper, to taste.
Directions
- Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.
Note
Want to know how to remove kale stalks? Grab the stalk end and then run your fingers down it in one fluid motion to sheer off the leaf. Keep the stalks in the freezer to use in stocks.
This kale pesto is great for detoxing.
Ingredients
- 1 medium bunch kale, stems removed.
- 2 medium green shallots, peeled.
- 2 cloves garlic, peeled.
- 3 tablespoons olive oil.
- juice of 1 lemon.
- 1/4 cup grated parmesan.
- salt and freshly ground black pepper, to taste.
Directions
- Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.
Note
Want to know how to remove kale stalks? Grab the stalk end and then run your fingers down it in one fluid motion to sheer off the leaf. Keep the stalks in the freezer to use in stocks.