edible communities

Kale is one of those bold, hearty crops whose deep color can be found on most farm tables through the duration of market season. You might even try your hand at growing it in your home garden from springtime well into fall. It’s a nutrient dense, incredibly beneficial cruciferous leafy green with a reputation for its fresh, earthy flavor. Kale is a wonderful addition to an anti-inflammatory or immune-boosting diet, delivering a bounty of vitamins, minerals, fiber and antioxidants. This vegan play on traditional pesto is a simple, delicious treat to be shared with friends—preferably on an outdoor deck or picnic blanket in the park. Enjoy!

By | May 25, 2018

Ingredients

SERVINGS: 4 Cup(s)
  • 1 bouquet of fresh organic local kale (any variety)
  • 1 cup walnuts
  • 1 cup pepitas
  • 2–3 cloves of organic garlic
  • 1⁄3–½ cup organic extra virgin olive oil (flaxseed oil is also delicious here)
  • freshly squeezed juice of 1 organic lemon (approx. 1⁄3 cup)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • crushed red pepper (optional)

Preparation

1. Preheat oven to 350°F

2. Bring pot of water to boil

3. Thoroughly wash and de-stem kale

4. Scatter dry nuts + seeds in a single layer on a baking sheet and roast for 4-6 minutes or until fragrant and slightly browned.*

5. Add kale to steaming pot and toss for only a few seconds until gently wilted.*

6. In a food processor, add kale, nuts + seeds, garlic cloves, lemon juice, salt and pepper. Turn on the food processor and slowly drizzle olive oil into the mix. Process until pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Add more lemon, oil, salt or pepper as needed.

7. Savor immediately on top of wholegrain, bean-based or zucchini pasta, or as a dip or spread. Add crushed red pepper if you enjoy a bit of spice. I like to top mine with diced avocado and fresh tomato for added dimension and nutrition. Shredded Parmesan or Romano cheese (or any local option) would be a nice addition for those including dairy in their diet.

*Kale and nuts + seeds can be kept raw for raw vegans and those wishing to consume unaltered ingredients.

Ingredients

SERVINGS: 4 Cup(s)
  • 1 bouquet of fresh organic local kale (any variety)
  • 1 cup walnuts
  • 1 cup pepitas
  • 2–3 cloves of organic garlic
  • 1⁄3–½ cup organic extra virgin olive oil (flaxseed oil is also delicious here)
  • freshly squeezed juice of 1 organic lemon (approx. 1⁄3 cup)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • crushed red pepper (optional)
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