November 23rd, 2024
Recipes
Kale and Hazelnut Pesto Salad
Valentina P
- Difficulty
•
- Time 30"
Massaged kale salad with pesto, hazelnuts, dried cranberries, and quinoa. Great served with simple chicken or on its own.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 4 large handfuls kale, stems removed (about 4 ounces)
- 1 cup cooked quinoa
- 33333333/100000000 cup dried cranberries
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice For the Hazelnut Pesto
- 30 grams fresh basil leaves
- 15 grams parsley leaves (about 1/2 bunch)
- 1/2 cup + 1 tablespoon extra-virgin olive oil
- 1/2 cup hazelnuts (divided)
- 2 tablespoons lemon juice
- 1 tablespoon shallot or onion, chopped
- 1 clove garlic
- 1/4 teaspoon pink salt or sea salt
Instructions
- Step 1: Toast the hazelnuts in a dry pan for about 3 to 4 minutes over medium heat, shaking the pan often to avoid burning. Toast the nuts until they are fragrant and then set aside.
- Step 2: Place the toasted hazelnuts in a food processor and pulse the nuts until they are roughly chopped. Remove half of the nuts from the processor and place in a small bowl for later.
- Step 3: Add in the basil leaves, parsley, 2 tablespoons lemon juice, shallot, garlic, and salt to the food processor with the remaining nuts. With the motor running, add the olive oil in a slow stream until the pesto is mostly smooth, about 30 seconds. Stop to scrape down the sides of the food processor if needed. Transfer the pesto into an airtight container and refrigerate until ready to use (this pesto also freezes very well).
- Step 4: Remove the hard, fibrous stems from the kale and chop the leaves into bite-sized pieces. Pour in 1 tablespoon of olive oil and massage it with your hand into the leaves for 15 seconds.
- Step 5: Add in 1/2 cup of the prepared pesto, the quinoa, cranberries, and remaining chopped hazelnuts. Pour in 1 more tablespoon of olive oil and 1 tablespoon of lemon juice. Stir everything together, give it a taste, and add more olive oil, pesto, or lemon juice if needed.
- Serve: Divide onto plates and enjoy. This salad will last well for several days. Extra pesto freezes very well.
Recipe Notes
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Kale and Hazelnut Pesto Salad
PT30M 4 large handfuls kale, stems removed (about 4 ounces) 1 cup cooked quinoa 33333333/100000000 cup dried cranberries 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 30 grams fresh basil leaves 15 grams parsley leaves (about 1/2 bunch) 1/2 cup + 1 tablespoon extra-virgin olive oil 1/2 cup hazelnuts (divided) 2 tablespoons lemon juice 1 tablespoon shallot or onion, chopped 1 clove garlic 1/4 teaspoon pink salt or sea salt Gluten Free Paleo Vegan 2 Servings
Ingredients:
