Kale, Walnut + Sundried Tomato Pesto
Post by Molly
There is nothing worse than shuffling into your kitchen at 6am hoping to find some delicious ingredients that might surrender themselves to the insides of your Dave’s Killer Bread sandwich for the day, only to find a half empty bag of kale just shy of entering the wilt zone. I stared into the pathetic looking bag and could only muster up one thought: pesto. Must. Make. Pesto.
Never underestimate the power of a pile-o-greens and its ability to be transformed into a wonderful paste to put atop pasta, slather over some hard cheese, or dunk a crunchy carrot into. With the help of some walnuts and sundried tomato oil, I did just that.
Prep Time: 10 minutes / Makes 3 cups pesto
WHAT YOU NEED:
- 3 cups kale (or other greens), roughly chopped
- ¾ cup basil, roughly chopped
- ¼ cup sundried tomatoes
- 1 cup walnuts
- 1 cup parmesan (nutritional yeast is a good sub. for vegan folk)
- 1/3 cup plain or infused olive oil (I combined plain and sundried tomato oil)
- Juice of 2-3 lemons
- Salt and pepper to taste
WHAT YOU DO:
- Roughly chop kale and basil and throw in food processor (or magic bullet if you’re the infomercial type)
- Add sundried tomatoes, walnuts, parmesan, lemon juice, and half the oil
- Blitz
- Continue to add oil, salt, and pepper until the consistency and flavor are to your liking
