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.