Kale Stem Pesto Recipe

Kale stems: The fibrous parts of the kale that are often discarded but are perfect for this recipe.

Olive oil: Provides a rich, smooth base for the pesto.

Nutritional yeast: Adds a cheesy, nutty flavor without using dairy.

Garlic: Brings a pungent, aromatic depth to the sauce.

Lemon juice: Adds a fresh, tangy brightness to balance the flavors.

Salt: Enhances the overall taste of the pesto.

Black pepper: Adds a subtle heat and complexity.

When preparing this kale stem pesto, make sure to chop the kale stems into smaller pieces before adding them to the food processor. This will help achieve a smoother consistency more quickly. Additionally, to enhance the flavor, you can lightly toast the garlic in a bit of olive oil before adding it to the mix. This will mellow the raw garlic's sharpness and add a subtle depth to the pesto.

• kale stems - Substitute with broccoli stems: Broccoli stems have a similar texture and can be used to reduce food waste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in pesto.

• nutritional yeast - Substitute with sunflower seeds: Sunflower seeds add a nutty flavor and a bit of creaminess, making them a good alternative for the cheesy taste of nutritional yeast.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, which can be a nice variation in pesto.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a similar acidity and brightness to the pesto.

• salt - Substitute with tamari: Tamari adds a salty and umami flavor, enhancing the overall taste of the pesto.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile, adding a unique twist to the pesto.

• To store your freshly made kale stem pesto, transfer it to an airtight container. This will help maintain its vibrant green color and fresh flavor.
• Place a thin layer of olive oil on top of the pesto before sealing the container. This acts as a barrier to prevent oxidation and keeps the pesto fresher for longer.
• Store the container in the refrigerator. Your kale stem pesto should stay fresh for up to one week.
• For longer storage, consider freezing the pesto. Spoon the pesto into ice cube trays for convenient, single-serving portions.
• Once frozen, pop the pesto cubes out of the trays and transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of freshness.
• When you're ready to use the frozen pesto, simply take out the desired number of cubes and let them thaw in the refrigerator or at room temperature.
• You can also add the frozen pesto cubes directly to hot pasta, soups, or stews. The heat will quickly melt the pesto, infusing your dish with its rich, garlicky flavor.
• For the best taste and texture, use the frozen pesto within three months.

• Gently warm the kale stem pesto in a small saucepan over low heat, stirring frequently to prevent it from sticking or burning. This method helps preserve the vibrant flavors of the olive oil and nutritional yeast.

• For a quick and easy option, microwave the pesto in a microwave-safe bowl. Heat it in 15-second intervals, stirring in between, until it reaches your desired temperature. Be cautious not to overheat, as this can alter the taste and texture.

• If you're planning to use the pesto as a sauce for pasta, add it to the freshly cooked pasta in the last minute of cooking. The residual heat from the pasta will warm the pesto perfectly without the need for additional cooking.

• For a more rustic approach, spread the kale stem pesto on a slice of bread or baguette and toast it in the oven at 350°F (175°C) for about 5-7 minutes. This will give you a warm, crispy, and flavorful snack.

• If you have a steamer, place the pesto in a heatproof bowl and steam it for a few minutes. This gentle method ensures the pesto retains its fresh and zesty flavors from the lemon juice and garlic.

• For a creamy twist, mix the pesto with a bit of plant-based milk or cream and heat it in a saucepan over low heat. This creates a luscious sauce perfect for drizzling over vegetables or grains.

• Food processor: Essential for blending all the ingredients into a smooth pesto. It ensures the kale stems are finely chopped and well incorporated with the other components.

• Measuring cups: Used to accurately measure the kale stems, olive oil, and nutritional yeast to ensure the right proportions.

• Measuring spoons: Necessary for measuring the salt and black pepper precisely.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Citrus juicer: Helps in extracting fresh lemon juice without seeds or pulp.

• Spatula: Useful for scraping down the sides of the food processor to ensure all ingredients are well blended.

• Knife: Needed for chopping the kale stems before adding them to the food processor.

• Cutting board: Provides a safe and clean surface for chopping the kale stems and garlic.

Pre-chop ingredients: Chop the kale stems, mince the garlic, and squeeze the lemon juice ahead of time to streamline the process.

Use a high-powered blender: A high-powered food processor will blend the ingredients faster and more smoothly, saving you time.

Batch process: Make a larger batch of pesto and store it in the fridge or freezer for future use.

Measure ingredients beforehand: Have all your ingredients measured and ready to go before you start blending to make the process quicker.

Clean as you go: Clean up utensils and surfaces while the pesto is blending to save time on post-cooking cleanup.