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Food & Recipes
Most recipes for kale call for removing the leaves from the stems, but there is a lot of nutrition in those kale stalks! Kale stems are loaded with vitamins, fiber and nutrients because the stems are the component that are rooted in the soil. Stretch your bunches of kale even further and reduce food waste in honor of Earth Day with this recipe.  INGREDIENTS
  • 1 cup chopped organic kale stems
  • ½ cup packed fresh organic parsley with stems
  • ½ cup organic walnuts (buy only what you need by shopping our bulk section!)
  • 3 organic garlic cloves
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • Zest of 1 organic lemon
  • Juice of  ½  organic lemon
  • ½ cup olive oil
Serve with...
  • 1 box of Banza Chickpea Penne (packed with 25 grams of protein and 13 grams of fiber per serving!)
INSTRUCTIONS​
  1. Add all the ingredients except the oil to a food processor and pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed.
  2. Continue pulsing and add the oil in a slow, steady stream until well blended.
  3. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes.
  4. Mix pesto over pasta and serve.
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