Meagan’s Kale Pesto with Miso
- Yield: 4 Servings 1x
Description
Now here’s a delicious way to enjoy fresh kale!
Ingredients
- 4 cloves garlic, peeled
- 1 bunch fresh kale
- 1/4–1/2 cup olive oil
- 1/4–1/2 cup Parmesan Cheese
- 1 Tbsp Tahini (Sesame Butter)
- 2 Tbsp Miso Master Organic Sweet White Miso
- 2 Tbsp lemon juice
- (optional) sea salt
Instructions
- Blanch garlic and kale 1-2 minutes.
- Combine all ingredients in food processor and blend until desired consistency is reached…should still be slightly chunky.
- Category: Sauce
VEGAN PARMESAN CHEESE RECIPE
While Meagan’s Kale Pesto with Miso recipe calls for parmesan cheese,
there is a plant-based recipe alternative that we highly recommend by
Dana on her most awesome Minimalist Baker blog.
How to Make Vegan Parmesan Cheese Recipe > Minimalist Baker
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