St. Patty’s Day is right around the corner and what better way to celebrate then serving up all things green for the week. It’s obvious that the color green makes up almost every one of my meals. I will be starting this “St. Patty’s Green Week” with this Almond Kale Pesto!
I will be pairing this silky peppery nutty pesto with some whole wheat pasta! However, you can add it to whatever you like, such as pizza, crostini appetizers, spoon a little on top of fresh mozzarella, or anything you can imagine. But honestly, this is seriously one of the best pesto’s ever! It’s considered vegan since I do not use any kind of cheese product in the pesto sauce. You are more than welcome to add some if you’d like.
How to make:
3 cups kale (no stems)
2 cups basil
1 cup parsley
1 cup almonds
3/4 cup olive oil
2 cloves of garlic
Juice of 1 large lemon
1/2 cup vegetable broth
Few pinches of salt and pepper
Add all ingredients to a food processor and pulse or blend until desired consistency.
(I blend mine until completely smooth)
- 3 cups kale, (no stems)
- 2 cups basil
- 1 cup parsley
- 1 cup almonds
- ¾ cup olive oil
- 2 cloves of garlic
- Juice of 1 large lemon
- ½ cup vegetable broth
- Few pinches of salt and pepper
- Add all ingredients to a food processor and pulse or blend until desired consistency.
