A Kale Stem Pesto Recipe Is a Zero-Waste Way to Spice Up Any Dish

mindbodygreen.com

Denise.Bory

subheading: Ingredients (serves 4 to 6):

large bunch of kale, leaves removed and thinly sliced (stems to be used in the pesto)

½ medium green cabbage, cored and thinly sliced (you want long strands of cabbage)

2 small endives, cores removed (compost or save for veggie stock) and thinly sliced

grated zest of ½ lemon

hemp seeds and toasted pumpkin seeds to serve

subheading: For the pesto:

80 g (just under 3 oz.) kale stems, finely chopped

1 garlic clove, thinly sliced

¾ cup nutritional yeast

1 tbsp. fresh lemon juice

60 ml (about ¼ cup) water from the steamed kale

35 g (about 1¼ oz.) walnuts

40 ml (roughly 2½ to 3 tablespoons) extra-virgin olive oil

Directions at mindbodygreen.com

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