I’ve been craving green food lately, which led me to grab a big bunch of green kale while shopping. I went searching food sites to see if there was something besides kale chips, which I’ve had and love, but I wanted something with a lot of green and nutrients.
Kale is packed with vitamins and minerals. And I love that both the lemon and kale are alkaline-producing foods, helping us to lower acidity and inflammation in the body. Here’s one chart I found that can help you find more alkaline foods. Not all food I eat is alkaline, but I try to find a happy balance of acid and alkaline foods on a daily basis. An easy way to do this is eat a lot of greens.
To make this a diary-free pesto, replace the Parmesan cheese with about 1/4 cup of pine nuts plus a 1/8 teaspoon of salt. Or try my dairy-free pesto using basil and walnuts.
- 1 bunch Kale stalks removed, about 6 stalks or 8 ounces
- 2 shallots trimmed and peeled; you can sub with green onions
- 1/4 cup olive oil
- 2 tablespoons lemon juice or more if you like it tangy
- 2 garlic cloves
- 1/4 cup Parmesan cheese see notes on making this dairy free
- salt and pepper to taste
- Add about 4 cups of water to a saucepan and bring to a steady low boil. Alternatively, you can set up a steamer to steam the kale.
- Add the garlic, shallots, and kale to the boiling water for just a minute or two, and then remove them using a slotted spoon or tongs.
- If you're making pasta to go along with the pesto, leave the water boiling and add the pasta now.
- Place the garlic, kale, shallots, olive oil, Parmesan cheese, and lemon juice in a food processor or blender, and process until creamy and very well blended.
- Season with salt and pepper to taste. I usually add more lemon juice instead of salt. Up to you though.
- Now you're ready to use the pesto, or you can store it in a sealed container in the refrigerator for up to a week.