I always see that a step in recipes using kale is to discard the stems. Don't do that! The stems are full of vitamins and fiber, not to mention zingy flavours. I like to make pesto with mine using cashews. The cashews support the bright kale flavour by giving it a nice, full creaminess. They also cost less than pine nuts.
Total Time: 8 minutes
Ingredients:
Steps:
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I'll have to try this, thanks! I love anything pesto literally.
What a great idea for kale stems! I always save them and use when making soup (along with other veggie extras like celery tops). I use walnuts when making pesto, but I'll have to try cashews. No need to ever buy expensive pinenuts.
Yes! I always puree kale up in shakes or used them in soups, but this is an excellent way to stretch them. When I was a kid, I actually overdosed eating pinenuts (what a rebel) and now they're a bit off putting.
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