Creamy Kale Pesto

This is our new favorite pasta sauce. We seriously can not get enough of it! We like it with pasta, couscous, quinoa, and goes great with veggies, crispy shrimp or chicken, or just eating it cold out of the fridge the next day!! I made this with mushroom pasta noodles, crispy shrimp (recipe to come soon) and topped it with parmesan cheese for Mike's birthday. He loved this birthday present : ) 

 

Creamy Kale Pesto Sauce

Ingredients for Creamy Kale Pesto:

1 ½ cups frozen Kale (or can use fresh- just skip the defrosting step)

1 tablespoon smart balance light

2 garlic cloves – minced

3 tablespoons whole wheat flour

1 ½ cups skim milk

½ cup water

4 tablespoons nutritional yeast

1 tablespoon cornstarch

½ teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

Directions:

Defrost Kale according to package directions. I use a veggie steamer in the microwave and add about 2-3 tablespoons water.

Do not drain the water after cooking.  Pulse the kale in food processor until smooth. This usually takes a few minutes to make sure there are not big chunks.  Set aside.

Melt smart balance butter in a large saucepan. Add flour and whisk on medium low for 3 minutes. Add garlic and let cook, stirring occasionally for 3 minutes.

Slowly add in milk, whisking constantly. Continue to whisk for 4 minutes on medium low heat. Turn up the heat to medium high, whisk for 2 1/2 minutes.

Add the cornstarch and continue to whisk until thick (this only takes about 30 seconds).

Turn the heat back down to low, add the kale, water, nutritional yeast, and onion powder. Stir on low for 6-10 minutes. Season with salt and pepper.

 Serve generous helpings on top of pasta, chicken, shrimp, quinoa, couscous, veggies or sometimes we eat this by itself.

This is our new favorite pasta sauce. We seriously can not get enough of it! We like it with pasta, couscous, quinoa, and goes great with veggies, crispy shrimp or chicken, or just eating it cold out of the fridge the next day!! I made this with mushroom pasta noodles, crispy shrimp (recipe to come soon) and topped it with parmesan cheese for Mike's birthday. He loved this birthday present : ) 

 

Creamy Kale Pesto Sauce

Ingredients for Creamy Kale Pesto:

1 ½ cups frozen Kale (or can use fresh- just skip the defrosting step)

1 tablespoon smart balance light

2 garlic cloves – minced

3 tablespoons whole wheat flour

1 ½ cups skim milk

½ cup water

4 tablespoons nutritional yeast

1 tablespoon cornstarch

½ teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

Directions:

Defrost Kale according to package directions. I use a veggie steamer in the microwave and add about 2-3 tablespoons water.

Do not drain the water after cooking.  Pulse the kale in food processor until smooth. This usually takes a few minutes to make sure there are not big chunks.  Set aside.

Melt smart balance butter in a large saucepan. Add flour and whisk on medium low for 3 minutes. Add garlic and let cook, stirring occasionally for 3 minutes.

Slowly add in milk, whisking constantly. Continue to whisk for 4 minutes on medium low heat. Turn up the heat to medium high, whisk for 2 1/2 minutes.

Add the cornstarch and continue to whisk until thick (this only takes about 30 seconds).

Turn the heat back down to low, add the kale, water, nutritional yeast, and onion powder. Stir on low for 6-10 minutes. Season with salt and pepper.

 Serve generous helpings on top of pasta, chicken, shrimp, quinoa, couscous, veggies or sometimes we eat this by itself.