Grilled Corn with Kale Pesto

Grilled Corn with Kale Pesto

Use Organic:
  • 1 cup chopped kale
  • 1 cup fresh basil leaves
  • ¼ cup walnuts
  • ¼ cup pine nuts
  • ½ cup olive oil
  • 2 garlic cloves
  • ¼ cup parmesan cheese or 1½ Tablespoons nutritional yeast powder
  • ½ Tablespoon lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 4-6 ears of corn
  1. Place walnuts and pine nuts into a pan and roast on the stove top (medium high heat) for a few minutes or until they begin to slightly turn brown and become fragrant.
  2. Then place all Pesto ingredients except for the olive oil (and corn) into a food processor using the “s” blade.
  3. Process about 10 seconds, until kale and basil are finely chopped.
  4. Turn food processor on again and slowly pour in the olive oil.
  5. Pesto lasts up to 3 days in refrigerator.
  6. To serve pesto over grilled corn, heat your grill to high (very hot) and pull the outer husks of the corn down to the base of the corn.
  7. Strip away any silk from the corn.
  8. Place the ears of corn onto the grill directly and grill for 10 minutes, turning after 5 minutes.
  9. Remove corn from grill, coat with pesto and serve hot!


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