Homemade Kale Chips: a great snack, and easy to make! Simply tear up a head of kale into pieces and toss with 1-2 tablespoons of olive oil and a pinch of sea salt. Arrange on a baking sheet and bake at 350 degrees until crispy (approximately 20 minutes). Enjoy!
CLASSIC PESTO (Dairy)
- 4 cups basil
- 3 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup pine nuts, toasted
- 1/2 cup grated pecorino romano cheese
- 1/4 teaspoon sea salt
- Black pepper to taste
In a food processor combine olive oil, basil, pine nuts, salt, and garlic. Blend until paste forms. Add the Parmesan cheese and pulse until smooth. Season with salt and pepper to taste if needed.
KALE WALNUT PESTO (Dairy Free)
- 2 cups packed kale
- 3/4 cup toasted walnuts
- 2 cloves garlic
- 1 teaspoon white or yellow miso
- 1/3 cup extra virgin olive oil
- juice of 1 lemon
- 1/2 teaspoon salt
Preheat the oven to 350˚F. Place the walnuts on a baking sheet and toast for 6 to 7 minutes, until lightly golden. Blend all ingredients together in a food processor. Taste and adjust adding more salt, olive oil, and pepper as necessary.
CILANTRO PESTO (Dairy Free)
- 2 cups packed cilantro
- 2 cloves of garlic
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup olive oil
- 1/3 cup soaked almonds
- Sea salt and freshly ground black pepper to taste
In a food processor pulse cilantro, olive oil, almonds, lime juice, lime zest, and garlic. Season with salt and pepper.