My kale pesto made with an avocado and flaxseed oil. It took me only 5 minutes to prepare this tasty sauce. If you don't have pine nuts, you may use walnuts. Also, feel free to substitute olive oil for the flaxseed oil. This pesto recipe is vegan, dairy free and gluten free.
Note: You can keep the pesto in refrigerator for about 3-5 days.
Yields about 1 1/4 cups pesto
Ingredients:
- 2 cups packed torn kale leaves, stems removed
- 1/4 cup pine nuts, lightly toasted
- 4-5 garlic cloves, chopped
- 1/2 avocado, chopped
- salt and freshly ground pepper
- 1 Tbsp. lemon juice
- 1/4 cup flaxseed oil or extra-virgin olive oil (more if need it)
Directions:
In a food processor, pulse the kale leaves in stages, until finely chopped. Add other ingredients and process until a thick sauce forms. Serve with your favorite pasta, sandwiches or as a sauce for a broiled fish.
8 comments:
Gorgeous color Yela..
I tried my new shrimp servers yesterday..not so easy making crushed ice..Maybe my blender is too old?
Still looked pretty!That is Yelena here;)
Very nice recipe, Yelena. Kale is so versatile! And your pictures are as amazing as ever.
Greetings! - Dominique
I LOVE pesto...this version looks sooo good! What a great combination of ingredients!
Megan
www.pipandebby.com
That's almost just the way I make my kale pesto. I didn't use flaxseed oil, but peanut oil, sometimes pumpkin seed oil.
This Pesto cannot get any more healthier!! Loved every ingredient you added into it.
This would be delicious slathered on all sorts of things Yelena. Some gorgeous thick sliced sourdough toast with avocado and this drizzled over the top would make a lovely summer breakfast or lunch. Thank you for sharing this wonderful recipe :)
A great and tasty combo!
Cheers,
Rosa
This is gorgeous! I have always wanted to make my own pesto but never got around to it. I should do it soon!
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