Cilantro-Kale Pesto Dipping Sauce and Baked Vegetable Chips

Cilantro-Kale Pesto Dipping Sauce
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When it's gloomy and cold outside, pick a movie and try this recipe for a fun movie night!

Cilantro-Kale Pesto Dipping Sauce and Baked Vegetable Chips

INGREDIENTS:

Cilantro-Kale Pesto

  • 2 ½ cups kale leaves
  • ⅓ cup cilantro leaves
  • ⅓ cup pepitas
  • 1 clove garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Dipping Sauce

Baked Vegetable Chips

  • 2 Beetroot
  • 2 Large Carrot
  • 2 Sweet Potatoes (any variety)
  • pinch of Salt & Pepper
  • Other Veggies: Parsnip, pumpkin, taro, squash, yacon, white radish

    INSTRUCTIONS:

    Cilantro-Kale Pesto

    1. Combine all ingredients in a food processor or blender and process until smooth, scraping the sides as necessary.

    Dipping Sauce

    1. In a medium bowl, combine coconut milk yogurt, cilantro-kale pesto, and one drop of Cilantro oil.
    2. Stir until well combined.
    3. Season to taste with additional salt and pepper if desired.

    Tip: May also be used as a sandwich spread or a dip for French fries.

    Baked Vegetable Chips

    1. Pre-heat oven to 150C (300F).
    2. Peel the skin of the vegetables and slice them using peeler or mandoline. Place each vegetable in separate bowls and coat them in salt & pepper.
    3. Layer the sliced vegetables on baking trays, make sure the slices do not overlap one another.
    4. Bake the vegetables for 10-12 minutes until the edges of the chips are just starting to turn golden brown. Take note of the tray on the 1st rack, it can get burnt fast.
    5. Serve immediately or store in airtight container after they have cooled down. Sweet Potatoes can remain crispy for 1 day. Carrot and beetroot will turn slightly soggy after a few hours.

     

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