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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

KALE AND PARSLEY PESTO WITH PRESERVED LEMON

04/30/21 — Ada Broussard



Recipe and Photos by Mackenzie Smith

We are aiming for a mostly plant-based diet this month, and some version of this nutty pesto has been showing up on our table every week since the beginning of the year, slathered on toast, as a dip for veggies and chips, and a sauce for pasta. Swap hempseeds and pecans for your favorite nut (pepitas, walnuts, and almonds are also great here), and if you don’t have preserved lemon on hand, use the zest and juice of one lemon instead. 

 
  • 1 bunch of kale, spine removed and roughly chopped
  • 1 bunch of parsley, roughly chopped
  • A generous handful of dill, roughly chopped
  • 2 cloves of garlic 
  • 1/4 cup pecans
  • 1/4 cup hempseed
  • 1 preserved lemon, seeds removed
  • ⅓ - ½  cup olive oil
  • 1/4 cup water (more if needed)
  • salt to taste
 

Mix in a food processor for a chunkier paste, or a blender for a very smooth one like the one pictured here. 
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