Kale Chip and Basil Parsley Pesto Recipes

Fresh Hot Kale Chips Recipe:

Preheat oven to 450 degrees.
Wash and dry kale.
Place on cookie sheet.
Brush with virgin organic coconut oil.
Sprinkle liberally with sea salt.
Bake for about 5 minutes (until crispy).
Remove from baking sheet and place on paper towel.
Serve immediately!

These are so much better than potato chips and SO healthy!! YUM!

Basil Parsley Pesto

Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile.  I like to make large batches and store in glass jars. I served with beautiful baby tomatoes from the Farmer’s Market!

2 cups organic basil leaves, loosely packed
½ cup organic flat-leaf parsley, loosely packed
½ cup freshly grated Parmesan cheese
¼ cup toasted organic pine nuts
¾ cup organic extra virgin olive oil
1 garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper

Set aside a water bath - small bowl filled with waterand a large handful of ice. 

Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.

Remove immediately and plunge leaves into the ice water.

After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.

Add the remaining ingredients and puree until smooth.

Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use. Makes about 2 cups.