Yes, that’s right.
The smooth, creamy, buttery, and salty goodness of freshly ground peanut butter AND the savory, green deliciousness of pesto all in one.
What could be more enticing?
Well, the addition of sharp cheddar cheese, believe it or not.
Yes, peanut butter and cheddar (or almond butter for that matter) with the umami warmth of tamari has long been a favorite of mine.
Loooong been a favorite.
And here it is again.
You’ll absolutely love it!
Peanut Butter Pesto
1 head red Russian kale, chopped and steamed
1/4 cup freshly ground peanut butter (or almond butter for those who chose to eschew the legumes)
1 Tbs. coconut aminos (or tamari OR soy sauce, if you must)
1/4 tsp. sea salt
1/2 cup sharp cheddar cheese, grated**
6 grain-free baguette slices (optional)
Combine the steamed kale, peanut butter, aminos, and salt in a food processor. Whir until fairly smooth – a few chunks of kale are a-okay.
This is the bulk of the recipe ~ so if you’ve made it this far, you’re almost there.
At the point of the cheese, you have two options:
1. Create crostini rounds from the cheese only
2. Top the baguette slices with the cheese and toast under the broiler until bubbly brown.
IF you choose the former, toss a non-stick fry pan on the stove and form little shredded cheese rounds (about 4-6) in the preheated pan. Cook, toast, heat (whatever) until crispy enough to flip with your fingers. You’ll know when they are ready. Remove from heat by transferring to a cooling rack. Allow to cool until crispy.
IF you choose the latter option, I’m pretty sure you know how to toast bread with cheese.
Top either option with generous spoonfuls of the peanut butter pesto.
Yep. It’s amazing.