Kale Stem Pesto


1 heaping cup chopped kale stems

3 cloves of garlic

½ cup toasted walnuts or pine nuts

big handful of parsley and/or basil

juice & zest of 1 lemon

salt & pepper

pinch of red pepper flakes

¼ cup olive oil

optional: drizzle of balsamic vinegar

optional: grated parmesan or pecorino cheese



Place stem pieces in a small pot and fill it with enough water to cover them halfway up. Toss in the garlic and a few pinches of salt. Simmer until the stems become knife-tender (about 20 minutes). Drain and let cool. In a food processor or blender, pulse the cooked stems. Add everything else, drizzling in the olive oil at the end. Taste and adjust to your liking!


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