If you don’t know what to eat tonight, this Kale, Parsley and Parmesan Pesto is a wonderful solution. Fresh, flavorful, earthy and so-delicious, it’s ridiculously easy and great for adding to pasta, chicken, toast, veggies, and so much more. 100% effortless and ready in 5 minutes!
Ingredients list for the kale pesto
- 2 cups baby kale, washed, stems removed
- 1/2 cup raw hazelnuts (or pine nuts)
- 1 garlic clove, peeled
- 1/2 cup parsley, rinsed
- 1/2 cup grated parmesan cheese
- 1/3 cup olive oil
- 4 tablespoons water
- Salt and pepper to taste
Oven Baked Mashed Potato Cakes
1. Soak kale leaves in hot water for 30 seconds to 1 minute to soften them. 2. Pulse all ingredients—kale, parsley, olive oil, salt, pepper, garlic, parmesan cheese, hazelnut, plus 4 tablespoons water—in a food processor until smooth or desired consistency. You may need to scrape down the sides of the bowl of the food processor. Transfer to a sealable container (a mason jar is perfect). 3. Serve over pizza, pasta, grilled meat, crackers, eggs, soup, sandwiches, salads… the sky is the limit! Note: If you want to make it vegan. Just remove Parmesan from the mix.