Today I harvested the end of winter’s kale from the garden…
I was shocked and impressed with how much I was able to collect (despite today’s rain!)….I turned all of the kale into pesto, plus some Kale Pesto White Bean Dip.
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
- 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!
- Add kale to food processor along with the garlic, walnuts and parmesan cheese.
- Pulse 5 or 6 times to get everything chopped up.
- Turn the food processor on and slowly add the oil while the processor is processing.
- 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.
- 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? 🙂