Try this healthy pesto made with kale, a fabulous Superfood!
- 3/4 lb. kale, stemmed, rinsed
- 1/2 cup whole almonds
- 1 Tube Gourmet Garden Basil
- 2 Tbsp. Gourmet Garden Garlic
- 1/4 cup olive oil
- 1/2 cup water
- 1/4 cup shredded parmesan
Step 1
Bring large pot of water to boil. Submerge all kale in boiling water, stirring until bright green but still crisp; 60-90 seconds. Drain kale; rinse with cold water to stop cooking. Squeeze dry.
Step 2
In blender or food processor; combine kale, almonds, Gourmet Garden Basil, Gourmet Garden Garlic, oil and water. Blend until smooth. Add cheese. Blend. Add more water, if necessary, to reach desired consisitency.
Step 3
Bring large pot of water to boil; cook 8 oz. multigrain spaghetti according to package directions. Drain and toss immediately with 3/4 cup of pesto. Serve immediately.
Step 4:
Reserve remaining pesto for next use. Pesto will keep refrigerated in an airtight container for 1-2 weeks. Pesto can be frozen for up to 6 months.
Tip: Make 16 oz. of pasta and use all of the pesto.
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