I've got a fresh pesto pizza coming out of my oven. Pesto is one of my favorite "go to" foods. It has so many uses and it's simple to make in a food processor.KALE & WALNUT PESTO RECIPE============================1/2 Cup walnuts, toasted.3 Cups firmly packed kale leaves , chopped with coarse stems removed1 Cup fresh basil1 Cup fresh parsley, chopped1 lemon, juiced2 tsp grated lemon zest3 garlic cloves, peeled & chopped1/2 Cup grated parmesan cheese1/2 - 3/4 Cup extra virgin olive oilSalt & pepper to tasteMETHOD:Toast walnut meats in a small skillet over medium heat for 3-5 minutes until lightly browned. Off heat and allow to cool.Add kale, basil & parsley to your food processor bowl and pulse 10-12 times, scrapping down sides as needed.Add toasted walnuts, garlic, lemon juice, zest and a little salt & pepper. Pulse 5 times.Add grated parmesan cheese.With motor running, slowly add olive oil through chute until desired consistency is reached.Spoon pesto into a container and store covered in refrigerator up to 5 days.Pesto can be used on fresh cooked pasta, spiralized zucchini noodles, steamed vegetables, sandwiches or pizzas.Now whatcha got cookin' in your kitchen?

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Question

Hey Good Lookin' Watcha Got Cookin'

Forum|Forum|7 years ago
August 3, 2018
24 replies
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I've got a fresh pesto pizza coming out of my oven. Pesto is one of my favorite "go to" foods. It has so many uses and it's simple to make in a food processor.

KALE & WALNUT PESTO RECIPE

============================

1/2 Cup walnuts, toasted.
3 Cups firmly packed kale leaves , chopped with coarse stems removed
1 Cup fresh basil
1 Cup fresh parsley, chopped
1 lemon, juiced
2 tsp grated lemon zest
3 garlic cloves, peeled & chopped
1/2 Cup grated parmesan cheese
1/2 - 3/4 Cup extra virgin olive oil
Salt & pepper to taste

METHOD:

Toast walnut meats in a small skillet over medium heat for 3-5 minutes until lightly browned. Off heat and allow to cool.
Add kale, basil & parsley to your food processor bowl and pulse 10-12 times, scrapping down sides as needed.
Add toasted walnuts, garlic, lemon juice, zest and a little salt & pepper. Pulse 5 times.
Add grated parmesan cheese.
With motor running, slowly add olive oil through chute until desired consistency is reached.
Spoon pesto into a container and store covered in refrigerator up to 5 days.

Pesto can be used on fresh cooked pasta, spiralized zucchini noodles, steamed vegetables, sandwiches or pizzas.

Now whatcha got cookin' in your kitchen?

This topic has been closed for replies.

J

Jessie29210896dcsk

Participating Frequently

Thanks for the recipe! Looks delicious!

Nancy OShea

Author

Community Expert

Moroccan Lentil & Sweet Potato Soup

This highly aromatic soup will warm you up and freezes well for leftovers.

Add to food processor bowl (chopping blade attached):

1 medium onion, peeled & rough chopped,

1 large sweet potato, peeled & rough chopped,

1 large carrot, peeled & rough chopped,.

3 cloves garlic, crushed & peeled,

1 inch of fresh ginger root, peeled & rough chopped (or grated),

Lock processor bowl & cover in place.

Pulse a few times to chop into smaller pieces. DO NOT PUREE.

In a large pan over medium high heat, add:

3 TB olive oil,

2 tsp ground cumin,

1 tsp ground coriander,

1 tsp turmeric powder,

1 tsp smoked paprika,

1 tsp ground cinnamon,

(optional, 1/4 tsp ground cloves)

Stir.

Add & stir well after each addition:

Chopped vegetables,

4 C of stock (chicken or vegetable),

1 28 oz can of whole or diced tomatoes (with juices),

1 C of dried brown lentils, sorted, rinsed & drained.

Salt & pepper to taste.

Bring ingredients to a simmer. Reduce heat, cover & slow simmer for 20 minutes, stirring occasionally.

Add 2 C of water (if needed) and 1 TB chopped fresh cilantro leaves.

Stir well and adjust seasonings as desired.

Cover & continue simmering for another 25 minutes until lentils and sweet potato are tender.

If desired, use a stick blender to puree some of the soup before serving.

Ladle into bowls & garnish with fresh chopped cilantro leaves.

Serve with artisan bread or crackers.

(Yields about 8 servings)

Bon appetit!

Nancy O'Shea— Product User & Community Expert

Ussnorway7605025

Legend

sounds yummy but its still to hot for soup downunder

Nancy OShea

Author

Community Expert

North American Bird Flu is fueling more supply chain issues lately. Once considered a budget-friendly protein option, eggs are up to almost $8/dozen now, if you can find them.

Inflation Fighting Egg-free "Egg Salad" with Tofu

Feel free to adjust ingredients to your taste preference.

10 ounces firm or extra-firm tofu (pressed to expel excess moisture). If you don't have a tofu press, place curd between 2 trays topped with a few large cans of tomatoes and wait 20 minutes. Discard excess water.

Combine crumbled dry tofu in a bowl with:

1/2 cup finely diced celery with leaves.
1/3 cup your favorite vegan mayonnaise
2 tablespoons finely chopped chives or scallion (spring) onions
2 tablespoons chopped dill or tarragon
2 tablespoons chopped parsley
1 clove minced garlic
1-1/2 teaspoons Madras curry powder.
1 tablespoon capers
1/2 tablespoon apple cider vinegar
1 teaspoon hot Chinese mustard or 2 teaspoons Dijon mustard
Fresh ground salt & pepper to taste.

Cover & refrigerate for 1 hour. Serve on bread slices or over a bed of mixed greens. I sometimes top with grated carrot, thinly sliced radishes, cucumbers or sprouts.

Nancy O'Shea— Product User & Community Expert

L

lutishar52685429

Participant

Luk good

R

rodneyb56060189

Legend

here's one

Watch Saturday Night Live Highlight: Trap Door - NBC.com

R

rodneyb56060189

Legend

another thing that's funny.. I worked as a grip in film union in ny doing a few of those 'fake' commercials SNL did back then... shot with film cameras instead of TV video stuff … on locations … and I still have fond memories of doing that stuff with those nutty actors.