Great way to replace dairy in pizza, sandwiches, dips. Organic Kale and Marcona Almond Pesto is Gluten-Free, fast and easy to make. Just a few simple ingredients to make a new kind of pesto that will make your taste buds dance with joy! Use as a topping, in place of your dairy cheese, on your home made Gluten-Free Pizza, Gluten-Free Pasta, sandwiches or on top of crusty bread or dip for crackers and veggies.
This new pesto is sure to be your favorite and is good for you.
The Lacinato Kale is packed with vitamin C, K, beta carotene and calcium.
Organic Kale & Marcona Almond Pesto
5-6 Organic Lacinato Kale leaves
1/2 cup Marcona Almonds
2-3 Organic garlic cloves
1 green onion
1/4 cup lemon juice
1/4 cup Spanish Olive Oil
pinch Matiz Espana flor de sal
Fresh ground black pepper to taste
Add all of the ingredients, chop and blend in a food blender/mixer or processor.
Pour into a jar and place into the refrigerator for at least 2 hours prior to serving to let it meld!
The acid from the lemon juice will help to break down the kale and the saltiness will compliment the sweeter side of the Lacinato Kale aka Dinosaur Kale.
I am going to add this to my homemade GF Pizza tonight and add dry roasted tomatoes, artichokes and peppers.
I know it will be amazing with fresh GF pasta and I have already had several tasting samples on my favorite crusty GF bread and crackers.
Great way to get your super greens into your weekly menus at home.
This one gets my GF Fav vote !