That is, until I had a bunch laying around (along with
some homemade kale pesto).
Not exact matches
I make tons of
homemade pesto and freeze it every summer with a basil / arugula / spinach /
kale blend of greens from my garden and now I have yet one more use for my stash of frozen
pesto.
Roasted pumpkin seeds and fresh
kale add a creative twist to the
homemade pesto.
Quick Version ~ skip the
homemade pesto if you must and purchase a good quality organic vegan
pesto and add 1 or 2 leaves of
kale into the recipe, just be sure to chop it very fine.
It's starts with a base of fluffy white quinoa, which is then tossed with lightly steamed veggies — including zucchini, asparagus and peas — and drizzled with my
homemade basil -
kale 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