I have been obsessed with kale pesto lately. It has 4 of my top 5 spring into spring detox foods as ingredients and it goes with everything. Not to mention that everyone who tries it, asks me for the recipe.
Well, lately I have been having some trouble with dairy (even with enzymes) and have committed to cutting it out for a while to see what kind of results might come about. Unfortunately, it also means that I have to give up parmesan cheese, a key ingredient of the kale pesto that I have been so crazy about.
I am finding out that desperation can be an excellent catalyst for creativity. You'll find below a recipe for kale pesto substituting garbonzo beans and tahini for the parmesan. And, I gotta tell you, it tastes pretty darn good. I had it over gluten-free pasta with baby zuchini and broccoli. Plus it has tons of fiber and nutrition!
Try it and see what you think....
Non-dairy (vegan) kale pesto:
Ingredients:
1 15 oz. can of garbonzo beans (chick peas)
1/4 cup cilantro - roughly chopped
1/4 cup parsley - roughly chopped
1 cup basil - roughly chopped
2 cups curly kale - roughly chopped
3 cloves of garlic - chopped
3 Tablespoons of tahini
4 Tablespoons of olive oil
3 Tablespoons of freshly squeezed lemon juice
Celtic sea salt to taste
Put all ingredients into a blender or food processor and process/blend until smooth.
Try it as a sandwich spread, over cooked whole grains or pasta, or as a dip for crackers and raw veggies!
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