Kale Pesto

  • 1 cup shredded Nature’s Greens® Kale
  • Pinch salt and freshly ground pepper
  • 1 clove garlic roughly chopped
  • 1/4 cup parsley roughly chopped
  • 1/2 lemon, juiced
  • 1/4 cup walnuts or almonds
  • 1/3 cup olive oil


  • 4 Nature’s Greens® Collard Greens leaves, washed and dried, stems removed
  • 1 cup plain hummus
  • 1 medium cucumber cut into long, thin strips
  • 1/4 head cabbage, thinly sliced
  • 1 green bell pepper, cut into long, thin strips
  • 1 tablespoon olive oil
  • 1 cup grilled chicken breast (optional)
  • 1 avocado flesh, thinly sliced
  • 1/4 cup feta, crumbled
  • 1/4 cup arugula microgreens
  1. To make pesto: add kale, salt, pepper, garlic, parsley, lemon juice and almonds to the bowl of a food processor or high-powered blender. Pulse a few times until it all comes together. While running on medium speed, drizzle in olive oil. Pulse a few more times, until well combined.
  2. Using a sharp knife, carefully shave the stems of the collard leaves to flatten. Removing that “bump” will make the leaves easier to roll. Take the first leaf and lay it flat, upside down, on a cutting board. Spread about a tablespoon of pesto in the middle of each leaf and spread with the back of the spoon. Top with a heaping tablespoon of hummus and spread.
  3. In a small bowl, toss kale with olive oil and a pinch of salt and freshly ground pepper. Massage the kale with your hands lightly, until tender. Give it a few good scrunches until it begins to naturally wilt.
  4. To assemble: on top of the hummus/kale spread, arrange a small handful of cucumber, cabbage, bell pepper, massaged kale, and chicken (if using) horizontally across the vertical stem of the leaf. Top with slices of avocado (about ¼ avocado per wrap), feta and microgreens. Repeat with the remaining leaves.
  5. Gently but tightly roll each like a burrito, folding in the two long edges first (see note). Rotate so that the short edge is facing you and roll continuously to form a closed wrap. Finish rolling with the open seam facing down. Slice each wrap in half diagonally. Secure with wooden picks and dig in!


Recipe courtesy of AshcuocoRead the full blog post here.