Makes about 1 cup (250 mL).
Kale pesto is heartier than the more familiar basil pesto. It’s delicious tossed with our Potato Gnocchi recipe, but it’s also appealing in many other dishes. Try tossing it with roasted diced butternut squash or spreading it on chicken breasts before roasting. The possibilities are endless wherever pesto is used.
Can be refrigerated in tightly covered container for a couple of days or frozen for up to a month.
Double up the recipe and freeze in batches so you’ll have a small container ready in an instant for any dish.
Bring large pot of water to a rolling boil. Add kale and briefly blanch for less than a minute. Drain and quickly plunge into ice water to stop the cooking. Drain well and tightly wrap in dry kitchen towel. Squeeze thoroughly to remove excess moisture.
Place kale in food processor. Add nuts, garlic, salt, and lemon zest and juice. Whirl until blended but still chunky. Whirl in Parmesan until blended. Then gradually whirl in olive oil until as smooth as you like.
This recipe is part of the Growing a Dream collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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