Basil Pesto Kale Salad

Prep Time

15 minutes

Prep Notes

Pesto is full of antioxidants, fiber, vitamins and healthy fats. A nutrient rich topping or side, it’s also SO easy to make and freeze for later.

Yields

4 serving

Ingredients

Pesto

  • 1 cup shelled walnuts, (or use raw pumpkin seeds as an alternative )

  • 2 cups chopped basil, about 1 bunch (use parsley as an alternative)

  • 1 garlic clove, roughly chopped

  • Juice of 1 lime

  • 1/2 teaspoon salt

  • 1/2 cup olive oil

Salad

  • 4 cups kale chopped

  • 1 cup cherry tomatoes sliced

  • 1 cup cucumbers sliced

  • 1 can garbanzo beans (drained)

Optional add-ins:

  • Hemp hearts,

  • Chopped scallions

  • Chopped carrots

  • Sliced avocado.


Directions

  1. Place pesto ingredients in a food processor, stopping to push down paste until blended.

  2. Combine pesto and kale until kale is coated. 

  3. Place 1 cup pesto kale in 4 ball jars. Layer to the top with cucumbers, tomatoes, garbanzos. 

  4. This salad should last in sealed containers for up to 4 days. Kale should soak in flavors of the pesto. Shake the jar when you are ready to eat. S&P to taste.

  5. If you have extra pesto, FREEZE IT in ice cube containers. Then, pull out the pesto cubes and keep them in an airtight container in the freezer for up to 6 months. Grab a cube as needed.

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Salads, DressingsLeah Bostrom