So ELLE Magazine recently featured Shannon’s Kale Pesto recipe and in case you missed the awesome piece, we thought we would publish it here too so that you didn’t miss out! If you’re not familiar with our nutritious friend Kale, you can read all about him here. Now onto the fun stuff…
3 cloves garlic
2 cups chopped packed kale
1 cup green leafy herbs (Parsley, coriander or basil)
¾ cup sunflower seeds or toasted walnuts
Juice of one large lemon
¾ teaspoon Himalayan crystal salt
¼ teaspoon pepper
¼ cup extra-virgin olive oil (more if needed)
In a food processor, add the peeled garlic cloves and blend until smooth.
Add the kale, seeds, lemon juice, salt and pepper.
Turn on the food processor and drizzle in the oil. Blend until the pesto reaches a thick paste-like consistency, stopping to scrape down the sides as you go.
Taste and add more lemon, salt or pepper if necessary.
If its too thick add a little more oil, blending well between each addition until desired consistency is reached.
You can use this for pasta’s, spreads or as a delicious dip. As always, the weekend couldn’t come soon enough!