Kale Pesto Transitioning Into Raw Foods Recipes

KALE PESTO

Kale pesto image

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Provided by Sarah Cook

Categories Dinner, Main course

Time 10m

Yield Makes enough for 10-12 servings

Number Of Ingredients 8

Ingredients

85g pine nut , toasted
85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra-virgin olive oil , plus extra to serve
75ml olive oil
85g kale
juice 1 lemon
spaghetti or linguine, to serve

Steps:

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium

KALE PESTO (TRANSITIONING INTO RAW FOODS)

Kale Pesto (Transitioning Into Raw Foods) image

This pesto is so delicious and healthy, it won't matter what diet lifestyle you're on! I am a non-vegan, but interested in vegan and RAW foods. Got this off of vegcookin.com. Great way to get superfoods into your diet, and/or transition to a RAW foods diet. It doesn't matter, yummy is yummy!

Provided by Cookingwithpassion

Categories Vegan

Time 20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces kale, leaves only
6 -8 basil leaves
2/3 cup fresh curly-leaf parsley
3 garlic cloves (or less, remember its raw)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 cup nuts, raw

Steps:

Chop the kale in a food processor, working in two batches and removing as you go along.
Combine both batches of kale along with the above mentioned ingredients. Drizzle the olive oil in and process until you reach a paste-like consistency, using more olive oil if needed.
Once you have reached the proper peso consistency, it's ready to use.
Cook pasta as needed and mix well with pesto. Reserve hot pasta water and add for a thinner consistency.

Nutrition Facts : Calories 147.5, Fat 12.4, SaturatedFat 1.7, Sodium 454.6, Carbohydrate 8.2, Fiber 2, Sugar 0.3, Protein 3.3

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