Tre Stelle® Parmigiano Reggiano Kale Pesto
A nutrient packed way to enjoy fresh kale. Makes a great pizza sauce and baked potato topper too!
Prep Time:15 minutes Ready In:
30 minutes or less Serves:
Makes approximately 2 cups
Ingredients:
1 medium clove garlic 1/4 cup | 60 mL walnuts, toasted 1 tbsp | 15 mL freshly squeezed lemon juice pinch sea salt 1 medium bunch kale, center ribs and stems removed, coarsely chopped 1/4 cup | 60 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1/2 cup | 125 mL olive oil sea salt and freshly ground black pepper
Instructions:
In the bowl of a food processor, add garlic, walnuts, lemon juice and salt; pulse until finely mixed. Add kale and continue to pulse until finely minced. Add Parmigiano Reggiano Cheese and pulse just until blended. Pour pesto into a bowl, using a wooden spoon, stir in olive oil. Season with salt and pepper. Makes approximately 2 1/2 cups
