This pesto is a great way to use up kale stems, so you don’t waste food!  I’m a big proponent of that.  Use it like you would any pesto, or as a dip for veggies. You could also use the stalks of other greens — collards, chard, mustard greens, etc.  

INGREDIENTS makes 1 1/2 cups

1 cup chopped kale stems, from one bunch
1/2 cup packed fresh flat-leaf parsley with stems or basil or a combo of both
1/2 cup toasted walnuts
3 garlic cloves
1/2 tsp. salt
Few grinds of black pepper
Pinch of hot red pepper flakes
Zest of 1 lemon and juice of 1/2 lemon
1/4 cup olive oil (or more, depending on your desired use and consistency)
Parmesan (optional)

PROCESS

Place all of the ingredients except the oil into the bowl of a food processor or mini Ninja. Blend until crumbly. You will probably have to stop and scrape down the sides of the bowl to get it all blended. Add in the oil (in a slow steady stream if using a larger processor) and blend until desired consistency, adding more oil if you wish.

This pesto is great without parmesan, but if you want to put a few chunks into the mix, please do!

I’d love to know what you think!

May your days be truly delicious and satisfying!

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