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Sunday, 17 August 2014 00:15

Kale Pesto Featured

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This is a fresh, new take on an old favorite. Perfect tossed with hot gluten-free pasta or as a marinade for Crispy Chicken Thighs!

  • Ingredients: 1 bunch kale; cleaned, dried and torn into pieces
    1/4 cup fresh basil
    2 cloves garlic
    1/4 cup Go Veggie Foods dairy-free Parmesan style topping (or regular parm if you're not dairy-free)
    2 Tbsp slivered almonds (optional; other nuts would work as well)
    1/4-1/2 cup light extra virgin olive oil
  • Instructions: Add the first six ingredients to a blender or food processor; pulse. Pour in olive oil gradually while continuing to blend on a low speed. Blend until combined and the mixture becomes the consistency of a thick paste.

    This sauce can be stored in an airtight container and refrigerated for up to one week. Toss with gluten-free pasta and chicken, or use it as a marinade for baked or grilled chicken.
  • Serves: 8-10
  • Cuisine: European - Italian
  • Cooking method: Not cooked
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Quick & easy, Light fare, Picnics, Spring favorites, Summer favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15 minutes or less
  • Related recipes:

    Kale Pesto Crispy Chicken Thighs 

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