Appetizers

Kale Pesto Sauce Recipe

44

Easiest green Italian oil-and-herb sauce made with kale, basil leaves, pine nuts, salt, garlic, Parmigiano-Reggiano (Parmesan cheese) and olive oil. Use this kale pesto as a spread for bread loafs, salad dressing or tossed with brown rice pasta and tomatoes.

4
2 cups of organic Tuscan kale leaves, chopped
1 cup of fresh Italian sweet basil leaves, packed
½ cup olive oil
½ teaspoon of Himalayan salt
¼ teaspoon of freshly ground black pepper
1 teaspoon fresh lemon juice
¼ cup pine nuts
¼ cup grated Parmesan cheese
2 garlic cloves, minced
Add all ingredients to a blender and blend until smooth. Store in an airtight container in the refrigerator for 5-7 days. Makes about a ½ cup.
See the full directions on my site
Nutritions

Calories
642

Sodium
564mg
23% DV

Fat
39g
61% DV

Protein
13g
27% DV

Carbs
51g
17% DV

Fiber
3g
14% DV

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
8
  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
    See the full directions on my site
Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV