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Inspiration from Meghan

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Kale + Lemon Pesto

 

During the time I was living in LA healing from my illness, I was often asked by my friends and family if I had come across any movie stars. I am sure I did, given where I lived and where I practiced yoga but I am not the best at recognizing people- that is until I came across Denise Huxtable (aka Lisa Bonet).

I am a child of the 80's and grew up watching The Cosby Show. My friend Ian often compares my family to the Huxtables. Perhaps my infatuation with Denise is what lead me to travel to Africa and get ridiculous extensions braided into my hair . You likely haven't a clue what I'm talking about so I'll move right along.

I was at the Santa Monica farmer's market, the one that takes place on Arizona between 2nd and 4th street (right by the Promenade), admiring all the delicious chlorophyll rich organic greens. There beside me was the petite and beautiful Denise Huxtable holding up a bunch of kale, asking the farmer how he recommended preparing it.

"Saute it with some ginger and olive oil and than sprinkle on some toasted sunflower and pumpkin seeds", I piped up. Denise and I made eye contact and it was love at first site- for me anyway. I like to think that I was the person who introduced kale to Denise Huxtable.

Kale seems to be this vegetable that everyone associates with health but hasn't a clue what to do with.  There are many ways to eat it cooked, but eating it raw can be more of a challenge. Aside from throwing it in to my green smoothies, I also make raw kale into a delicious pesto.

Seeing as how kale is one of the super greens, I would love to know how you recommend eating kale.

Kale + Lemon Pesto

Prep time:

Cook time: 

Total time: 

Ingredients
  • ½ bunch kale pesto
  • 2 Tbs olive oil
  • ½ cup hemp seeds, pine nuts or sunflower seeds (or mix ‘em up)
  • 1 Tbs dry basil (or 2-3 of fresh)
  • 1 tsp dry oregano (or 1Tbs or fresh)
  • ¼ cup fresh lemon juice
  • 1-2 cloves garlic, minced
  • ½ tsp sea salt

Make It Like So
  1. Pound kale with salt, oil and oregano until bruised and deep green- or just throw it all in the food processor.
  2. Process together with rest of ingredients.
  3. Store in fridge for up to one week, freeze in small jars for individual servings.
  4. Enjoy it on slices of cucumber, crackers, on fish or chicken, on rice, as a veggie dip and the list goes on.

9 Responses to “Kale + Lemon Pesto”

  1. Ricki said…
    I love kale! For years I ate it only cooked (sauteed, very much like your suggestion to Denise!), but then I discovred this raw kale salad recipe and fell in love. It's FABULOUS raw--not at all bitter! Now raw kale salad is a staple in our home.
  2. Leesie said…
    Aw geez - my mom happened to despise kale since she was a kid (along with castor oil, lol). Her mother, who was born in northern Italy, used to boil it and feed it to all 5 kids, and apparently it was something that just didn't go down very easily for whatever reason. My mother never could stand the texture of it and never ate it during her adult life. She was a good vegetable eater otherwise ;o) (Note to Mom: I love you and miss you so terribly).
  3. Liz said…
    I can't eat kale--had way too much during diet rehab and the thought of it makes me feel a little dry-heave-y. I hope I can substitute something else for the Spring Green Clean!
  4. AndreaD said…
    Then what happened after you made eye contact with Denise Huxtable? Haha.. actually did you know that she and Bryan Kest used to be together?
  5. [...] know about you, but I’d much rather go with the leafy greens. Perhaps in the form of kale, or maybe in a green [...]
  6. Laurie said…
    I was prepping kale for another dish last week, and found my new favourite way to eat it. Wash kale and remove stems. Tear into bite-sized pieces if you wish. Throw pieces into a colander in your sink as you go. Stop when colander is nearly full. Leave kale and colander in the sink. Pour boiling water over it. The kale will shrink like the opposite of one of those "just add water" bathtub toys and turn a beautiful green. Stop pouring when kale stops shrinking (about 3 - 4 cups of water should do - less could work too. I was so enjoying the shrinking action I probably used more water than I needed.) Add some salt. Toss. Eat with your fingers out of the colander while standing over your sink. It was that good. The kale I didn't eat went into a frittata. I also use it in kale pesto, throw handfuls in soups and stir fries, add it to the cooking water with pasta for a few seconds then toss with olive oil. I didn't discover kale until a few years ago. Can you tell it was a happy discovery?
  7. [...] Denise Huxtable isn’t the only one who loves kale. I do too! And I have quite a bit left over post cleanse, so I have done what I love to do with kale. Make chips.  Kale chips are usually the first thing I plunk down on the table for the guests of my Healthy Meal Prep Workshop (psst- next one is May 10th). I do this because they are amazingly healthy and surprisingly delicious- even to people that are not kale lovers like Denise and I. [...]
  8. [...] with seed butter for double-seedy goodness or a homemade dip. (I recommend Meghan Telpner’s Kale and Lemon Pesto recipe, pictured [...]

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