Wednesday, January 4, 2012

Kale Pesto

It's a bit funny to me that "vegan" has almost negative connotations in the Paleo world. Granted, it's not like those following a Paleo lifestyle are going to be feasting on the beans, grains and starches often integral to a vegan lifestyle. Whether following one specific diet protocol or not, though, I think everyone could benefit from noshing on more dairy-free, vegetable-based dishes. Just remember to throw some healthy protein into the mix ;)

Whole Foods had a one-day sale on greens yesterday, so I came home with huge bunches of both green and red kale. I whipped up a quick Paleo-friendly kale pesto that would work in a number of dishes. I chose to stir it in with some stir-fried vegetables and leftover chicken sausage, but I can also see it as a topping for fish, stuffed into meat, etc.

I didn't measure the kale when I made it, and think I perhaps added a little *too* much green. The bitterness of the kale really came out, although I personally didn't mind once it was incorporated with my stir-fry. I think the 5-6 leaves I call for below is a safe amount to achieve better balance.



Kale Pesto

5-6 kale leaves, stems removed
3 tbs. olive oil
1 tbs. tahini
1 lemon, juiced
1 minced garlic clove
salt & pepper, to taste

Combine all ingredients through garlic in food processor until smooth. Season with salt and pepper.

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