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Kale Pesto

29 January

INGREDIENTS

1 bunch kale
½ cup peanuts
¼ cup coconut flakes
2 cloves garlic, peeled and smashed
1 small shallot, minced
1 jalapeno, small diced
juice of 1 lemon
½ teaspoon sea salt
¼ cup olive oil
¼ – ½ cup water
¼ teaspoon red pepper flakes, optional

DIRECTIONS

1. Wash kale.  Place the kale a large pot of boiling water, and cook for about 1 minute, until the kale turns bright green, then remove and place in a bowl of ice water (blanch and shock).  Chop kale into 2-inch pieces.
2. Place peanuts, coconut, and garlic in a food processor. Process until incorporated and ground finely.
3. Add kale, shallot, jalapeno, lemon, and salt. Process until a thick paste is formed.
4. With the processor running, slowly add oil and water, adding water to desired consistency. Taste and adjust flavors with lemon juice and or red pepper flakes.

Yields 2 cups

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