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Author Notes: A cleaner + greener take on this greasy spoon diner classic. My cure for the winter blues. xx SL
Pesto recipe inspired by Love & Lemons by Jeanine Donofrio and Jack Mathews, and Bon Appetit's Kale and Walnut Pesto. —Shira Lenchewski, MS, RD
4-6 luciano kale leaves, center ribs and stems removed
1 garlic clove, chopped
½ cup fresh basil leaves, lightly packed
juice and zest of 1½ lemons
¼ cup pistachio nuts, shelled (or walnuts)
½ cup macadamia nut oil (or EVOO)
sea salt to taste
- Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and place in ice bath; squeeze out excess water, and dry with a clean kitchen towel.
- Transfer kale to a food processor, add garlic, basil, pistachio nuts, oil, lemon juice and zest; pulse until coarsely chopped. Season with salt. Makes about 1 cup pesto.
2 oz oil-packed tuna
1 Tbsp pesto
2 slices whole grain bread (I'm partial to Udi's gf)
2 luciano kale leaves, center ribs and stems removed
1 oz Gruyère cheese, finely grated
5 cocktail tomatoes, sliced
- Preheat oven to 450º. Drain tuna, and place in small mixing bowl; combine with pesto.
- Lightly toast bread. Transfer to lined baking sheet.
- Cover each slice of toast with kale, and spread tuna mixture evenly on top; top with cheese.
- Bake in oven until cheese bubbles, about 3 minutes. Serve open-faced with tomatoes.
- Preserve extra pesto by pouring mixture into an ice cube tray, and placing in freezer for 2 hours. Remove pesto cubes and store in freezer bag for up to 3 months.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens