Kale Seaweed Pesto
The combination of the gimMe roasted seaweed and kale is a match made in heaven. The roasted flavor of the seaweed only enhances the nuttiness of this very green pesto. Toss with your favorite pasta noodle of choice, but it’s also great with eggs or on your sandwiches.
- Bring a pot of water to boil. Season the blanching water heavily with salt. Strip kale leaves from stems. Blanch kale in boiling water until tender, about 3 minutes. With a spider or slotted spoon, remove kale from the pot and land onto a half sheet tray or another plate to cool down. Once cooled down, squeeze out the water from the kale. Chop the kale into smaller pieces (this will aid to help fit all the kale into the food processor.).
- Place seaweed, kale, olive oil, ½ cup of parm, garlic, pine nuts, lemon zest, salt into a food processor and blend until smooth. If you prefer a looser texture, stir in more olive oil.