Not sure what to do with those leftover kale stems once you’ve eaten the leafy greens?
How about making this delicious Kale Stem & Basil Pesto?! I’ve been playing around with this recipe for months and think I finally nailed it! This pesto is delicious with pasta (big fan of Chickapea Pasta over here), crackers, and on sandwiches. Additionally, I will often use this kale stem pesto as a spread on my grilled veggie wraps, along with humus, as the two flavors not only complement each other nicely but are packed with nutrients.
Kale Health Benefits:
Did you know kale has a higher amount of Vitamin C than most vegetables? In fact, there is more vitamin C in a cup of chopped kale than an orange. Kale is also packed with Vitamin K — a single raw cup of kale contains almost 7 times the recommended daily amount of Vitamin K.
Kale is also a great source of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that’s essential for brain health, reduces Type 2 diabetes risk, and boosts heart health as well. It’s also loaded with calcium, magnesium, and contains quite a bit of potassium.
You can read more about the health benefits of kale and other leafy greens here.
Why I blanch the garlic cloves?
The trick to the perfect kale stem pesto is blanching your garlic. I find this helps to tone down the overpowering garlic flavor, especially for individuals who may have a harder time digesting raw garlic. That being said, if you’re a huge fan of garlic, skip this step and feel free to add more garlic!
How to blanch your garlic cloves?
In a medium saucepan, add garlic cloves (skin on) and water. Bring water to a boil. Once water is boiled, remove the saucepan from heat and pass garlic cloves through a strainer. Place garlic in cold water for a few minutes and once cooled, remove peel.Print
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