The End of Winter’s Kale

Today I harvested the end of winter’s kale from the garden…

20130508_201051I was shocked and impressed with how much I was able to collect (despite today’s rain!)….IMG_20130508_184349 (2)I turned all of the kale into pesto, plus some Kale Pesto White Bean Dip.
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Kale Pesto (adapted from Food Fanatic)

What You Need

  • 7 cups kale (stemmed, washed, and packed)
  • 5 cloves garlic
  • 1/2 cup walnuts
  • 1/4 cup olive oil
  • 1/4 teaspoon salt, to taste
  • 1/2 cup parmesan cheese

What You Do

  1. Remove stems from kale and wash thoroughly. If you are picking the kale from your garden, beware of aphids and aphid eggs on the kale – to clean, wash with hot water!
  2. Add kale to food processor along with the garlic, walnuts and parmesan cheese.
  3. Pulse 5 or 6 times to get everything chopped up.
  4. Turn the food processor on and slowly add the oil while the processor is processing.
  5. If you added ¼ cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional ¼ cup) until the pesto reaches the consistency you want.
  6. Use immediately or refrigerate for up to 1 week (OR you can make the sauce in bulk and freeze it for later).

I am ready for spring and summer vegetables, what about you? 🙂

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