Recipe Purple Kale Pesto

Here we go again: my obsession with purple foods. It’s just so beautiful!

The color purple always reminds me of my grandma who was an avid purple enthusiast her entire life. She had purple tinted sunglasses, purple harem pants, sometimes she would buy purple hairspray just to mix it up. She was not a normal old lady. She was probably the most badass person I’ve ever met in my life.

She always said that purple was the most powerful color, and looking back on it, I really can’t help but agree.

The internet is also still in the midst of it’s kale craze… is it not?? I just want to be trendy and cool…


Purple Kale Pesto

Okay so there’s actually no basil or Parmesan in this, so I don’t know that I can call it pesto… but I don’t know what else to call it so here we are… dairy free, nutrient dense “pesto” vegans and paleo folks rejoice!!

Ingredients

  • About 5 leaves of purple kale (it may be called red kale, but we can all see that it is purple so who are they kidding)
  • 1/4 c shelled pistachios
  • 1/4 c raw cashews
  • 1/4 c toasted pine nuts
  • 4 cloves of garlic
  • 1/3 c avocado oil

Directions

  • If your pine nuts aren’t already toasted, you can just throw them in a dry pan over medium heat until they get brown and toasty.
  • Literally just throw everything in a food processor
  • Literally, that’s it

img_2207

Look how pretty!!!

It got a real hearty flavor. It works well in pasta dishes, egg scrambles, or my personal favorite: as a base sauce for pizza!! I used it on a Cappello’s crust the other day and I almost died of joy. You must try it!!

 

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