Pesto is usually made with basil but
since we had an abundance of kale from our garden this year, I decided to whip
up some Kale Pesto and by golly, we prefer it over “regular” pesto. If you like basil pesto, you’ll probably love
Kale Pesto. It is so delicious and is a
wonderful compliment to so many dishes.
Kale is full of vitamins and so good
for you. Making Kale Pesto is a great
way to add nutrition and flavor into your meals. Some ways we use Kale Pesto include in: linguine, lasagna, salads, with orzo and
veggies, on toast, on top of corn-on- the-cob (like you would butter)in soups
or in a flavorful dip. It also makes a
great “sauce” on top of seafood. Have
you ever tried Kale Pesto? If so, what
is your favorite way to eat it?
Kale Pesto
8 c. kale, tightly packed with the
stems removed
2/3 c. olive oil
½ c. Parmesan
1 T. garlic
1 T. lemon juice
Salt & pepper to taste
Put the oil in the food processor. Tear up the kale and pulse it until it is in
super small pieces. Once it is all
chopped up, add the other ingredients and puree it into a nice smooth consistency.
Once it is all mixed up, pour into a mason
jar and put on the lid. Keep
refrigerated and use within one week.
I shared this on the following blogs:
Our Simple Homestead
Blogghetti
A Wise Woman Builds Her Home
Classical Homemaking
Olives & Okra
The Chicken Chick
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