Kale Stem Pesto (vegan)

Given the amount of kale we consume on a weekly basis in salads, smoothies or chips, we throw out a lot of kale stems!  Historically, I would toss most straight in the trash but I was inspired by recipe I saw on Rachel Ray to put these kale stems to use in a pesto!  My version below, is dairy-free or vegan given our allergies in our house but one could easily add in a little grated parmesan.

I now store the kale stems in a resealable bag on my freezer door until it’s full then use them to whip up a quick pesto to throw on a pasta salad, spread on a sandwich, serve as a pasta main dish or to mix into roasted or steamed vegetables.  Pesto is a wonderful and easy thing to freeze in ice cube trays and have on the ready for quick meals or to stir into stir-fry or stews as added seasoning.


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Kale Stem Pesto (vegan)
A fun way to put your kale stem to good use - throw them in a flavorful pesto! Quick to whip and easy to store or freeze. It's a go to for summer mealtime when fresh basil is plentiful!
Prep Time 20 minutes
Servings
Ingredients
Prep Time 20 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients in a food processor and process until smooth.
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