Beans and shells 1 1/4 cups dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo pasta shells 3/4 -1
cup kale pesto Zest of 2 lemons Freshly ground black pepper
Not exact matches
Topping Spicy Green Sauce (see recipe below) or
pesto or another green sauce 2 - 3 stalks (50 g)
kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3
cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3
cup cooked chickpeas 100 g feta cheese 2 - 3 eggs
1 tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1
cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4
cups vegetable stock 1 tsp sea salt cracked black pepper 2
cups kale, roughly chopped 6 tsp basil
pesto
Kale pesto 4
cups water 1 - 1 1/2 teaspoons salt 4
cups lacinato (aka dinosaur or Tuscan)
kale, stemmed and coarsely chopped 1/4
cup unsalted walnuts, chopped 2 cloves garlic, minced 1 1/2
cup olive oil Freshly ground black pepper
Add 1/2
cup of the
kale pesto and gently stir to completely coat the shells.
Add parsley, chives, half of
kale, remaining 2 tablespoons oil, and 1/4
cup cold water; process until smooth; season
pesto with salt and pepper.
Now spoon 1/3
cup of raw pistachio and
kale pesto onto the dough.
It's only fair to share... 5 Minute
Kale Pesto, with kale, olive oil, garlic, pine nuts and a full cup of parmesan cheese is a delicious twist on traditional basil p
Pesto, with
kale, olive oil, garlic, pine nuts and a full
cup of parmesan cheese is a delicious twist on traditional basil
pestopesto.
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3
cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large
kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4
cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2
cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2
cup grape tomatoes (halved) store bought basil
pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4
cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
Rawvocado
Pesto * makes 3/4 cup to 1 cup of pesto 2 cups greens (spinach, kale, collard greens) 1 avocado 1/4 cup olive oil 3 garlic cloves a handful of pine nuts or walnuts sea salt, to
Pesto * makes 3/4
cup to 1
cup of
pesto 2 cups greens (spinach, kale, collard greens) 1 avocado 1/4 cup olive oil 3 garlic cloves a handful of pine nuts or walnuts sea salt, to
pesto 2
cups greens (spinach,
kale, collard greens) 1 avocado 1/4
cup olive oil 3 garlic cloves a handful of pine nuts or walnuts sea salt, to taste
5
cups of vegetable broth 1 zucchini, chopped 1 bunch of asparagus, trimmed and chopped 2 russet potatoes, peeled and cubed 1 head of cauliflower, chopped 1
cup of fresh or frozen English peas 1 handful of raw spinach or
kale 2 carrots, peeled and chopped 2 tablespoons of raw vegan
pesto
1
cup thinly sliced
kale 2 tablespoons
pesto (see recipe below for homemade) 1/2
cup cooked chickpeas (rinsed and drained if canned) 1/2
cup cooked and cooled brown rice