Sunday, March 10, 2013

Kale Pesto

As long as you don't expect this to be basil, it's delicious.  Not only a good winter substitute for fresh basil pesto, but tasty in its own right.  Also: made of kale yet happily consumed by my leafy-green-eschewing five-year-old (who loves pesto).  Serve it with pasta like you would any pesto, or on pizza, perhaps with some roasted winter squash and pesto.  Lacinato (dinosaur) kale is best here, but use whatever you have.  Red Russian would be a good second choice.

8-12 oz kale (1 large bunch)
2 cloves garlic, peeled
1 cup toasted walnuts
1 Tbsp lemon juice, or more to taste
Olive oil
Salt and pepper to taste

Steam or boil the kale until nicely wilted but not mushy, then let it cool until you can handle it.

Place the cooked kale, garlic, walnuts, and lemon juice in a food processor.  Add a couple tablespoons of olive oil and puree.  Add additional olive oil until it reaches a consistency you like.  Add salt and pepper to taste.  Use immediately, refrigerate, or freeze.

Makes 1 1/2 -2 cups.

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