Parsley Pesto Kale Salad (make ahead)

Prep Time

Prep Time: 10 minutes

Ingredients

Pesto

  • 1 cup shelled walnuts, (or use pine nuts)

  • 2 cups chopped parsley, about 1 bunch (use basil 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:

  • Hemp hearts, chopped scallions, chopped carrots, sliced avocado.

Directions

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

Combine pesto and kale until kale is coated. 

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

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.

Source: http://chialeah.com

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EntreesLeah Bostrom