Raw Kale Pesto

more ways to eat kale.

Raw Kale Pesto

Bright, raw, perfect.

We're all obsessed with kale these days. Kale salads, kale pizzas, kale chips, kale EVERYTHING. I've been around the kale-paved block and then some. I've eaten it raw, cooked, baked and chip-ed, but now it's time for something new. Having not yet figured out a good way to pickle it (VERY open to suggestions, though) I'm turning to pesto, a go-to for preserving greens around here. Many recipes call for briefly blanching the leaves beforehand, but it's completely unnecessary. Simply remove the tough stems and process it uncooked. Raw kale makes a bright and simple pesto that is great with everything from raw chopped salad to a traditional pasta dish 

to eating it straight out of the jar with a spoon.

Not that I've ever indulged in such nonsense...

Gorgeous local kale, soon to be pesto-ed.
Can that be a verb now?

Raw Kale Pesto
(makes about 4oz)

1 bunch of kale, about 6-8 leaves, washed and center stems removed

1/4c raw pine nuts or walnuts

1 clove garlic

2Tbsp extra virgin olive oil

1tsp sea salt

1tsp lemon juice

1/4c nutritional yeast

pinch of black pepper

extra olive oil as needed

Coarsely chop kale and garlic clove and place into food processor or blender.

Add pine nuts or walnuts, sea salt, lemon juice, nutritional yeast and peppper.

Process until greens break down, about one minute. 

Drizzle in olive oil and blend until mix is well incorporated. 

For a thinner pesto, add more olive oil 1tsp at a time. 

Store in a glass jar with a tight fitting lid.

Will keep refrigerated for a week or two and freezes spectacularly well.
Cover pesto with a thin layer of olive oil to extend shelf life.