Only five minutes and presto, you’ve got pesto! Who knew pesto could taste so delicious without the dairy?
Makes about 1 cup
- 2 cups of packed basil
- 1 cup of kale, without stems
- 2 Tbsp. of almonds
- 2 Tbsp. of walnuts
- 1 tsp. miso paste
- 1 garlic clove
- ½ cup olive oil
- Pinch of sea salt
Combine all ingredients in a blender and puree until smooth, scraping down the sides with a spatula as needed. Blend pesto until your desired texture is reached. Do you like your pesto coarse or silky smooth? Presto! It’s up to you!
Use immediately or store in a covered glass jar in the fridge for up to seven days. Enjoy!
Pro Tip: If you want your pesto to stay bright green, you’ve got to blanche the greens. Blanching refers to very briefly cooking an item in boiling water to preserve or improve colour and then shocking it by plunging the item in ice water to halt cooking.
Bring a pot of salted water to a boil (you can use this water to cook the pasta afterwards) and reduce to simmer. Plunge the basil and kale into the hot water and simmer for 10 seconds. Using a slotted spoon or sieve, remove the greens and plunge them immediately into ice water to stop them from cooking and cool completely. Remove the cooled leaves and squeeze out all the water. Resume the recipe above.
Nutrition facts per Tbsp.: Calories 36; protein 4 g; fat 2 g; carbs 4 g.
View more sauce recipes in Arianne’s Get Saucy Ebook: https://getsaucy.ariannejones.com.
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