| 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.
KALE and WALNUT PESTO
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.
KALE and WALNUT PESTO
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.
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