By this point last summer I was overrun with zucchini and eggplant and practically running out of creative ideas of how to cook them. Never wanting to repeat the same dish each week, it was a fun challenge all summer long to come up with something new.
This year it seems like we are in inundated with greens! Chard, kale, red & green leaf lettuce, mesclun & arugula just to name a bunch. Unlike my creative streak with squash and eggplant last summer, I seem to prepare my greens the same way. In a salad or sauteed with onions or garlic.
Can you say boring?
Some people can go ahead and throw their greens in a smoothie – but sorry I just can’t drink something that is green.
I won’t even touch green beer on St. Patty’s day.
Then the idea of kale pesto came to mind. I’ve made pesto out of ramps and garlic scapes so far, kale would certainly work and be just as delicious. After all, it is a superfood – what a better way to get it into your diet!
- 3 packed cups kale, stems removed, roughly chopped
- 1 packed cup basil
- 2 garlic cloves
- ⅔ cup toasted walnuts
- 1 cup parmigiana cheese, grated
- juice from ½ lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
- In the bowl of your food processor add the basil and half of the kale. Pulse 8-10 times until the kale and basil is broken down and add the remainder of the kale plus the garlic, and walnuts. Pulse until it forms a paste.
- Add the lemon juice, cheese, salt and pepper. Pulse 2-3 times to combine.
- Drizzle the olive oil slowly from the top until the pesto is at your desired consistency.
- Taste and adjust seasoning as necessary.