Kale Pesto
Ingredients:
- 2 Bags of Frozen Kale (16 ounces each)
- 3 tsp Dried Basil
- 1 tsp Salt
- 2 Mozzarella Cheese Sticks
- 3 tbsp Olive oil
Directions:
1. Prepare the frozen kale according to package directions. Drain thoroughly and allow to cool enough to handle.
2. Squeeze as much excess moisture from the kale as possible. This will help keep your pesto thick rather than watery.
3. Cut the mozzarella cheese sticks into small pieces.
4. Place the kale, dried basil, salt and mozzarella in a food processor. Pulse several times until everything is finely chopped.
5. With the food processor running, slowly drizzle in the olive oil. Continue blending until the mixture reaches a pesto-like consistency, scraping down the sides as needed.
6. Taste and adjust the seasoning if necessary. For a smoother sauce, add a tablespoon or two of warm water and blend again.
7. Toss with hot pasta, spread over flatbread, use as a sandwich filling or serve as a dip with toasted bread.
Who says pesto needs fresh basil, pine nuts or fancy cheese? Sometimes you just work with what's in the freezer!