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Ned’s Fantastic ‘Green Goddess’ Kale Pesto

BT Calgary | posted Monday, Nov 25th, 2013

Top with Shaved Cauliflower and serve with Kale Chips

Ingredients:

  1. 2 whole medium size ripe Haas avocados, peeled and pitted
  2. 1 lb Kale (Blanched Kale )
  3. 4 cups extra virgin olive oil
  4. 1 cup Greek yogurt
  5. 1 cup lime juice
  6. 1 cup lemon juice
  7. 1/4 cup honey
  8. 3 tbsp sea salt
  9. 2 tbsp cracked black pepper

Method:
Puree everything in a Vita Mix Blender. Check for seasoning and adjust with sea salt and pepper to taste.
Applications:
-Add some of your favourite fruits
-Try with some awesome local cheeses
-Grilled seafood, spot prawns, scallops, wild salmon or halibut
-This dressing is great on any mixed greens or lettuces.
-It is also a great dip for vegetables or even a spread for wraps or sandwiches.
-Try it with a chilled potato salad, your favorite pasta salad or cooked quinoa.
-Add some toasted cashews
-Shave some cauliflower and toss with Lemon olive oil

Kale Chips:
-stem the Kale, tear into small pieces, wash and dry thoroughly
-toss with Extra virgin olive oil and season with salt and pepper, if you like it spicy add some chili flakes
-Pre heat an oven to 200 degrees
-lay the kale flat on a baking sheet and ‘dry’ bake for 30 minute until crispy but not brown
-Let cool, and enjoy! These are addictive snacks!

Courtesy