|The Single Serving|
|Chop kale, nuts, and garlic|
|Remove Kale from boiling water|
|Blot the water off the leaves|
|Add all ingredients to blender|
|Blend like you mean it|
|Blend to your desired consistency|
|Save or Serve|
|I didn't save it, I ate it|
|Pesto sauce with Fusilli|
Brussels Sprouts-Avocado-Lime Recipe:
Ingredients-1/16 cup chopped pine nuts or walnuts
1 ounces kale, trimmed, rinsed, and chopped
1/8 cup shredded Parmesan cheese
1/6 cup extra-virgin olive oil
1 cloves garlic, chopped
1/2 teaspoons lemon juice
1/4 teaspoon salt
pinch teaspoon pepper
Toast nuts in a frying pan until they’re golden. This happens quite quickly, so make sure to watch for burning. Then chop the nuts and garlic. In the meantime, wash and dry the kale. Remove all the leaves from the stems and chop. Bring a large pot of salted water to boil. Have a bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp- will become a rich green color. Drain the kale and plunge it into the cold water. Drain again, then place on a clean dishtowel and blot away the moisture (soggy kale is not good). Place all of the ingredients in the blender. Purée until smooth. You may need to add more olive oil to reach desired consistency.
If not eating immediately, refrigerate by covering with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.
Don't eat on a first date (any dark greens really) but beyond that advice, I thought it was fantastic on my fusilli pasta. I had slightly more than I wanted to so I might use like one less leaf of kale next time.