Friday, November 14, 2014

kale & chili cook off



How cool that my town honored National Food Day with a cook off.  It was so inspiring to be surrounded by fabulous foodies.   A delicious butternut squash and kale soup won--yum!
I shared my kales pesto with zucchini noodles.

Kale Pesto (raw, dairy and gluten free)

ingredients:
12 large kale leaves
3 cloves of garlic, peeled
1 cup extra virgin olive oil
½ cup walnuts (can substitute with pine nuts, sunflower seeds)
salt to taste

instructions:
Combine ingredients together in either a food processor or
blender until smooth. Enjoy with zucchini noodles, traditional pasta
spread on bread, crackers or use as a dip.
Can be served warm, cold or room temperature.


Enjoy!