kale pesto

We all crave chips and other bready, crunchy snack items once in a while, (or all the time) but while they may taste great, they rarely satisfy that hungry beast within. Instead of poring over that huge bag of Lays, or finishing a whole sleeve of crackers in one sitting, I offer this filling, kale pesto. Spread it on your crackers, serve it up with bruschetta at a dinner party, add it to pasta, whatever works—but it’s dense in nutrients, lighter than your typical oily pesto, and is incredibly filling.  

 

What you’ll need:

• ½ bunch kale, pureed 
• ½ cup olive oil 
• 1 big handful pine nuts 
• 1 cup Parmesan cheese, grated 
• ½ cup chopped cilantro  
• ½ tsp salt

(If making for large groups of people, consider doubling or tripling the recipe)

Like most of my recipes thus far, this kale pesto is simple and quick. First, puree the kale in a blender. If your blender is like mine, and can’t handle much, start by adding small amounts of chopped kale and gradually add water until you’ve eventually pureed half the bunch. It might be easier to steam the kale first until the leaves have just started to wilt, and then blend them. Be careful not to add too much water, you don’t want it to be runny.

Once you’ve got your base, add in the rest of the ingredients and continue to blend. I used half a teaspoon of salt, but if you prefer more—go for it. 

How to make French bread crackers: 

Take a thin baguette and slice it into ¾ inch thick pieces. Place them on a baking sheet, put them in the oven on a low broil for 2 minutes. Flip each piece over, replace in oven for another two minutes, or until golden brown.