Sunday, October 2, 2016
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?
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.
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