Kale is one of my favorite greens. It is so loaded with nutritional benefits, I could start an entire blog just focusing on the greatness that is kale. She Let Them Eat Kale.
Another thing I love about kale is the fact that it is going to grow in my Canadian garden until it snows, or even longer. Once you plant kale it is so easy to grow. Aside from watering it, I basically leave my kale alone until it’s ready for harvesting.
Combine kale with one of my favorite nuts, and you’ve got one heck of a dairy-free pesto.
We make pesto on a weekly basis and we all love it. There’s few things I love more than seeing my kiddies digging into a bowl of pesto. Raw greens, garlic, raw nuts or seeds, healthy oil. Ahhh, it’s a Nutritionist Momma’s dream!
We serve our pesto with Mary’s Gone Crackers. I’m quite sure they were invented to be a vehicle for pesto.
Pete and I also put lots of pesto on our pizza. We fully cook the shell and then add our pesto and some pre-roasted toppings, voila. A delish pizza for two. I happen to be working on a fabulous yeast-free pizza crust recipe, I will share it with you soon, I promise.
I don’t know about you, but I’ll be bringing this to our Canadian Thanksgiving celebration this weekend.
Dairy-Free Almond & Kale Pesto
1-2 cloves of garlic (we sometimes roast our garlic ahead of time)
2 cups of freshly washed kale
1 cup of loosely packed basil
1 cup of raw almonds
1/2 cup of organic extra virgin olive oil
1/4 tsp – 1/2 tsp of sea salt (taste)
Ground pepper to taste
1. Place garlic, kale, basil and almonds into a food processor.
2. Blend until the ingredients are almost to a paste.
3. While the processor is running, add the olive oil.
4. Taste and season with sea salt and ground pepper.
*Optional – add 2 tablespoons of nutritional yeast to your pesto for a cheesy flavor.
Store pesto in the fridge for no longer than one week. If it lasts that long.
Yield: Pesto for one large pizza
Happy Canadian Thanksgiving!