Kale is a perfect food to highlight during Diabetes Awareness Month, and we’re delighted to share one of our favorite blogger’s recipes for Kale Pesto and Green Eggs. Erica Kerwien, the talented author of Comfy Belly found inspiration for this recipe while perusing kale recipes at 101 Cookbooks. What she came up with is a creamy, lemony, green pesto. – Jessica Apple
- 1 medium bunch of kale leaves, stalk removed (about 6 stalks)
- 2 medium shallots, peeled (or green onions work too)
- 1/4 cup of olive oil
- 2 garlic cloves, peeled
- 1/4 cup of Parmesan cheese (or use 1/4 cup of pine nuts and 1/8 teaspoon of sea salt to make it dairy-free)
- 2 tablespoons of lemon juice (or even a bit more if you like)
- Sea salt & pepper to taste
- Add about 4 cups of water to a saucepan and bring to a steady low boil. Alternatively, you can set up a steamer to steam the kale.
- Add the garlic, shallots, and kale to the boiling water for just a minute or two, and then remove them using a slotted spoon or tongs.
- If you’re making pasta to go along with the pesto, leave the water boiling and add the pasta now.
- Place the garlic, kale, shallots, olive oil, Parmesan cheese, and lemon juice in a food processor or blender, and process until creamy and very well blended.
- Season with salt and pepper to taste. I usually add more lemon juice instead of salt. Up to you though.
- Now you’re ready to use the pesto, or you can store it in a sealed container in the refrigerator for up to a week.
- Tip: To make this a diary-free pesto, replace the Parmesan cheese with about 1/4 cup of pine nuts plus a 1/8 teaspoon of salt.
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*Photo courtesy of Erica Kerwien. For more recipes like this one visit Comfy Belly.