Monday, September 17, 2012

| kale & walnut pesto |

We have been abundantly blessed with kale in our CSA this summer and I can only eat so much African Peanut Pineapple Stew. So I found a recipe for kale pesto in Farmer John's Cookbook. I'm probably never going back to basil pesto again. This is incredibly good. Our two-year-old picked out cavatappi as the noodle of choice and it was an excellent decision. We tore up a ball of mozzarella and put it in there, too. I'm also thinking white beans would be a good protein.


1) Boil water. Salt it. Put in 8 ounces of chopped up kale (deveined). Cook for about 10 minutes and then drain.
2) Toast 1/4 cup chopped walnuts in a dry skillet.
3) In a food processor, combine the walnuts, 1/4 cup parmesan, 2 cloves of garlic.
4) Add the drained kale and the toasted walnuts to the food processor. Whir it up and drizzle in 1/4 cup of olive oil while it's whirring.

If you want to freeze it, omit the parmesan and just add that later. Parm doesn't freeze well.