My friend Vijay has been asking me to make something extra-healthy because he is trying to lose weight & get fit for Coachella. So, Vijay, this recipe for kale spinach pesto is for you. It can be topped on steamed veggies or eaten plain. Kale has been labeled a “superfood” by health experts because it is full of nutrients. Enjoy this kale spinach pesto and use it generously on just about anything without feeling guilty.
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Q: Why did Pri go grocery shopping for this recipri?
A: Rekale therapy.
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- 1 ½ tsp. kosher salt
- ½ cup pine nuts (Though pesto is traditionally made with pine nuts, they are quite expensive (approximately $10 for 1 cup so, I often use walnuts instead. The taste is exactly the same.)
- 4 cloves chopped garlic
- 1/4 cup shaved parmesan cheese
- 1 cup firmly packed fresh kale
- 1 cup firmly packed spinach
- ½ cup olive oil
- ¼ tsp. balsamic vinegar
- ¼ cup marinara sauce
- 2 tsp. lemon juice
- a pinch of black pepper
- Wash kale and spinach. Remove stems. Chop into medium pieces (this is really not necessary if you have a large blender, but I have a mini blender).
- Toast pine nuts by tossing them on a baking sheet and baking at 350 degrees until a light brown (about 5 minutes). This is an important step because toasting nuts brings their oils and natural sugars to the surface, greatly enhancing their flavor.
- Combine kosher salt, pine nuts, and garlic cloves in food processor. Pulse until all ingredients are coarsely chopped.
- Add kale, spinach leaves, olive oil, lemon juice, marinara sauce, vinegar, and parmesan. Pulse until it reaches a fine grind, but not a puree.
- Pour in bowl and stir to loosen up.
- Serve over veggies, pasta, or anything else! I served mine over pasta this time.
- Season with freshly ground black pepper.
- Garnish with extra parmesan.
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