KALE PESTO

Food Service & Home Version

Yield
1 ½ cups, ~50 1 tsp. taste test servings

Ingredients
1 bunch of kale
¾ cup olive oil
1 Tbsp. fresh-squeezed lemon juice
1 cup parmesan cheese
2 garlic cloves
salt and pepper, to taste

Directions

  1. Blanch de-stemmed kale for 30 seconds and drain.
  2. Purée garlic and kale in a food processor, gradually adding oil, parmesan, lemon juice, salt and pepper.

Source: Bon Appétit


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