Kale Salad + Spinach Pesto
Kale Salad + Spinach Pesto
Two recipes on one page — a kale salad with a hummus and caper dressing that you massage right into the leaves, finished with sunflower and sesame seeds; and a versatile spinach pesto with nuts, seeds, and nutritional yeast in place of cheese. The pesto works as a dip, pasta sauce, or spread.
Kale Salad
Ingredients Ingredients
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kale, stripped off the stems -
hummus — a few spoonfuls -
capers and caper brine — to taste -
spicy mustard — to taste -
garlic — to taste -
lemon juice and lemon zest — to taste -
salt -
sunflower seeds and sesame seeds — to finish
Method
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Mix together the hummus, capers, caper brine, spicy mustard, garlic, lemon juice, lemon zest, and salt into a dressing. Pour over the stripped kale and massage it thoroughly into the leaves until they soften.
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Sprinkle sunflower seeds and sesame seeds over the top and serve.
Spinach Pesto
Ingredients Ingredients
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3½ big handfuls of fresh spinach -
juice of ½–1 lemon -
⅓ cup nuts (walnuts, pecans, etc.) -
½ cup seeds (sunflower, pumpkin, etc.) -
a handful of fresh basil -
3 tbsp olive oil -
nutritional yeast — to taste -
salt and pepper
Method
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Blend all ingredients in a food processor until smooth. Taste and adjust seasoning. Use as a pasta sauce, dip, or spread.
