You can leave this site quickly.
Learn more about Internet safety.
Wellness Wednesday: A Fresh Take on Pesto
Hello friends,
Lately I can't get enough of fall staples like pumpkin, beets and my personal favorite winter green, kale. This variation on traditional pesto makes a great appetizer for holiday get togethers. Try it and let us know what you think!
Here's to happiness, every day!
Sukey
This pesto is the special recipe of The Well Daily's resident organic chef, Taided Betancourt. Taided suggests serving it on a crostini with some fresh mozzarella or as a dip with fresh vegetables and crackers. Watch her step-by-step video on how to make it!
Ingredients
- 1/2 lb lacinato or dinosaur kale, rinsed, stems removed
- 1/3 cup walnuts
- 1/2 cup finely grated parmesan
- 2 cloves garlic, roughly chopped
- 1/2 cup extra virgin olive oil, plus a little more if needed
Instructions
- Heat oven to 350 degrees Fahrenheit. Spread the walnuts on a baking sheet and toast in the oven for about 8 minutes. Set aside and allow to cool.
- Fill a large pot with water and bring to a boil. Cook the kale in the boiling water for about 3 minutes.
- Wrap the kale in a clean kitchen towel and squeeze to wring out the excess water. Roughly chop the kale.
- Put the kale, walnuts, parmesan and garlic in a food processor. Pulse until everything is coarsely chopped. Turn the food processor to a steady speed and add the olive oil slowly. Add salt and pepper to taste, and drizzle in more olive oil until the pesto reaches your desired consistency.
Your Voices