Kale with Parsley-Walnut Pesto & Roasted Peppers

Name: Kale with Parsley-Walnut Pesto & Roasted Peppers
Ingredients: Fresh flat-leaf parsley leaves, 2 cups (2 oz/60 g); Walnuts, ¼ cup (1 oz/30 g); Garlic, 1 clove; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); Lemon juice, 2 tablespoons; Sea salt; Lacinato kale, 1 bunch; Yukon gold potato, 1 large (about 9 oz/250 g), cubed and steamed; Jarred roasted red peppers, 1 cup (6 oz/170 g), drained, patted dry, and cut into strips

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Why massage your kale? The sturdy leaves can be a bit challenging to chew when raw unless you take a couple of minutes to rub them to a silkier texture. Adding a lemony pesto to the slivered leaves, then giving them a good rubdown, makes the nutrient-dense, sustainable green a delight to eat.

Ingredients

Fresh flat-leaf parsley leaves, 2 cups (2 oz/60 g)
Walnuts

Side dish
Gluten-free
Vegan

Method

To make the parsley-walnut pesto, in a blender or food processor, combine the parsley, walnuts, and garlic and blend until minced. Add the oil, lemon juice, and 1 teaspoon salt and blend until smooth.
Rip the kale leaves from the stems and thinly slice the leaves. Thinly slice the thin upper half of the stems, discarding the thicker base of the stems.