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Kale Pesto

The pandemic brings a lot of new challenges as we all figure out how to cope with sheltering in place and trying to find toilet paper.  One of the challenges is finding ingredients to make familiar dishes.  Recently our grocery delivery included a substitution for fresh spinach with frozen kale.  Good news is, kale makes a lovely stand in for PESTO!  Granted my expectations are WAY LOWER during the pandemic.  Which really helps on all sorts of levels. Stay safe ♥  This also makes a wonderful stand in for a dip with quesadillas the next day for lunch!
Difficulty Easy
Time
Prep Time: 20 min Cook Time: 20 min Total Time: 40 mins
Servings 10
Ingredients
  • 2 Bags of Frozen Kale (16 ounces each)
  • 3 teaspoons Dried Basil
  • 1 teaspoon Salt
  • 2 Mozzarella Cheese Sticks
  • 3 tablespoons Olive oil
Instructions
  1. Cook the kale with basil and salt (if needed) on the stove top for 10 minutes until it has thawed and is tender. Then blend in the food processor until you have everything finely chopped. Add cheese and continue to blend until smooth. Drizzle in the olive oil, give another minute in the food processor and serve hot.
Read it online: https://redneckvegetarian.com/recipe/kale-pesto/