Kale salad with mint pistachio pesto
2 cups of mint
1 cup of pistachio
1 lemon zested and juiced
Blend in food processor.
Toss 1 head of kale (I like to julienne mine or tear it up) with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pistachio pesto
There are many options to this salad as well. I have added julienned apricots and Feta cheese. I also served it in a bowl with a piece of seared salmon on top. It might even be good mixed with forbidden rice or quinoa.
I want to thank my family, friends, fellow cooking buddies and my “cooking club” for continual inspiration.
Cheers to 2012!
HAPPY BIRTHDAY TO MY BOY STEVIE!