Foodservice Recipe: Kale Pesto
Farm to School Foodservice Recipe
Ingredients
2 lb Kale
1 1/2 cups Olive oil
1/2 cup Grated Parmesan cheese
2 tbsp Lemon juice
1 tbsp Chopped garlic
1 tbsp Kosher salt
1/2 tsp Black pepper
Procedure
Remove thick stems from kale and tear into 2-inch pieces.
Fit a food processor with a steel blade. Make pesto in batches by filling the food processor 1⁄2 full with kale. Add a drizzle of oil. Process until smooth, adding a little more oil as needed.
Transfer to a large bowl. Repeat with the remaining kale and oil. When you get to the last batch, add cheese, lemon juice, garlic, salt and pepper. Add to the bowl and stir well to blend flavors.
Nutrition
Portion size: 1 tbsp
Number of portions: 64
Meal component: 1/8 cup vegetables
Calories: 61
Fat: 5.46 g
Saturated fat: 0.86 g
Cholesterol: 0.69 mg
Sodium: 96.01 mg
Carbohydrates: 2.64 g
Fiber:0.51 g
Protein: 1.14 g
Recipe reprinted by Indiana Grown for Schools from New School Cuisine. New School Cuisine includes 78 kid-tested and approved recipes developed by Vermont school nutrition professionals with support from the New England Culinary Institute. This resource was created by Vermont FEED (a Farm to School partnership project of Shelburne Farms and NOFA-VT), the Vermont Agency of Education’s Child Nutrition Program, and the School Nutrition Association of Vermont.
Recipe Notes
Recipe HACCP Process
#1 No Cook