Kale Pesto with Hempseed
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Gosh I love to make pestos! I think about what’s in season, what I have on hand, and what needs to be used up! The technique is simple easy. The variations are infinite. I do carefully think about what I want to create for this meal or this week.
Pesto adds so much flavor and nutrition to a simple single food.
And is super uplifting especially when you want a little something special from your food.
(a stressful day at work, too many days with no sun, arghhh got a ticket.reading your cable bill…etc…)
At the farmer’s market there is … farm selling naturism flowers with a recipe for naturism pesto. It’s really tasty and cool. Inspired by that I added some naturism leave and flowers to this pesto recipe. Yes! Another great option!
Just have fun with it! Life is so good in treasured moments!
Here is a basic recipe with some tasty variation to get you started.
Basic Kale Pesto Recipe
Prep time: 15 minutes
Makes 2 cups
3 cloves garlic (peeled)
3 cups fresh basil leaves (tough stems removed)
3 cups lacinato kale (trim the bottom of the stems but include as much stem as you can)
1/4 cup Italian parsley
1 tsp. sea salt
1/4 tsp. fresh ground black pepper
3 Tbs. apple cider vinegar (I used Bragg’s for this recipe)
1 1/2 cups hemp hearts ( shelled hemp seed)
1/2 cup water
Wash all the greens.Peel the garlic. Stuff into you food processor with the remaining ingredients.
Let it blend for about 5 minutes while you clean up and get anything else ready.
When its reasonably smooth take a taste. Adjust any seasoning ( or add) and transfer pesto to a jar for the refrigerator or into the dish you want to make with it.
Kale Pesto Three Ways
Chickpeas with Kale Pesto
Serves 4 to 6
Addition prep. 10 minutes
2 cans of low sodium organic chickpeas, rinsed and drained ( 3 cups)
1 tsp. good olive oil
maybe a pinch or two more of salt
2 Tbs. minced white onion
1/2 cup Basic Kale Pesto
Mix olive oil and onion with pesto, taste, and a little more salt if wanted. Toss with drained chickpeas. ( This makes great leftovers as the flavor develops.)
Whole Wheat Orzo with Kale Pesto
Serves 4 to 6
Additional prep. 15 minutes
1 lb. organic whole wheat orzo
6 sun-dried tomatoes minced
2 Tbs. Italian parsley
2 cups Basic Kale Pesto
4 anchovies (optional)
Cook pasta. Drain. Chop and add sun-dried tomatoes ,parsley (and anchovies if using) to the food processor. Blend, taste, and adjust seasoning,
Mix with pasta and serve at room temperature or cool.
Chicken with Kale Pesto
Serves 6
Additional prep. 40 minutes
3 lbs. boneless chicken (organic if you can (I like dark meat for this recipe) and either dark or white works)
Zest and 1 tbs. juice from 1 organic lemon
1/4 cup rough grated aged cheese ( ok so yes parmesan, but try Romano or a local cheese) (Just use a good quality cheese)
1/2 tsp. sea salt or to taste
1/4 tsp. red pepper flakes ( ok so you can also use a dash fo Franks)
1/2 tsp. of good vegetable oil
2 cups Basic Kale Pesto
Rinse and then place chicken pieces in a single layer in an oiled baking pan. Rub with salt and bake at 350 degrees until chicken is 160 degrees. ( about 35 minutes) .Remove and set in a cool spot .
Quickly blend lemon parts and cheese with pesto. Taste and adjust seasonings.
When chicken is cool enough to handle trim off any visible fat. Cut to bite sized pieces and mix with pesto.
An important note for this recipe is that kale taste very different when it is raw and cooked.
So if you reheat any of these pesto dishes they will taste different. The kale and basil will take on a more bitter flavor.
And some of you might like it… but just be AWARE…
