Kale Stem Pesto
Kale Stem Pesto is a vibrant, zero-waste twist on a classic that turns overlooked stems into a flavor-packed powerhouse. It’s ready in just 15 minutes, making it an effortless way to elevate any meal while reducing food waste.
Ingredients
- 1 heaping cup chopped kale stems
- 3 cloves garlic
- ½ cup toasted walnuts or pine nuts
- big handful parsley and/or basil
- 1 lemon juice & zest
- salt & pepper
- pinch red pepper flakes
- ¼ cup olive oil
- balsamic vinegar optional - drizzle
- grated parmesan or pecorino cheese optional
Instructions
- Place stem pieces in a small pot and fill it with enough water to cover them halfway up. Toss in the garlic and a few pinches of salt. Simmer until the stems become knife-tender (about 20 minutes). Drain and let cool.
- In a food processor, pulse the cooked stems. Add everything else, drizzling in the olive oil at the end. Taste and adjust to your liking.
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