You guys, I am kind of obsessed with my garden these days! After years and years of living in the city of San Francisco I was a little bit nervous to move to the suburbs. “But there is such good food here!” “We can walk wherever we want!” “Entertainment!” “Hip bars!” etc., etc. But all hints of nervousness faded away when we found out house in “the burbs” and I saw my new garden! I’m still new-ish to gardening but it is so much fun! Plus there is nothing like watching something you planted actually grow-and then getting to eat it!
So you can imagine my excitement when I harvested this giant batch of kale straight from my backyard!
So fresh and delicious! I knew we had to have it for dinner that night, but it was a really hot day and sautéed kale just wasn’t sounding quite right. So, I started thinking of other things I could do to highlight the super fresh super food…Kale Pesto it is!
Pesto is so versatile. It can really be made with almost anything. It’s not just bail and pine nuts people!
This kale pesto is the perfect summer food. The flavor of the kale really shines through, and the hint of bitterness inherent in kale is cut by the lemon juice and toasty walnuts. The meaty walnuts also add lots of body to this pesto, making it capable of standing up to your favorite whole wheat pasta (just one way to serve it!).
Toasting the walnuts is a must. One small step that makes a big difference in flavor. Plus, your whole kitchen will smell of roasting walnuts…and who doesn’t like that?!
Serve this pesto up on cold or warm pasta with lots of parmesan cheese, or as a spread on a veggie sandwich, atop crostini, in a veggie omelet, or invent your own way!
This kale pesto is so good you just might find yourself eating it by the spoonful straight outta the food processor. Not that I’ve ever done that…I can just see how you might want to
- 4 cups kale, stems removed
- ½ cup parmesan cheese
- juice of one lemon
- ½ cup toasted walnuts
- 2 cloves garlic
- 1½ teaspoons salt
- 1½ teaspoons pepper
- Preheat the oven to 350 degrees. Spread walnuts on a baking sheet. Toast in the oven for 6-9 minutes, until the walnuts are toasted and fragrant. Set aside.
- In a food processor, combine first 5 ingredients.
- Pulse to combine.
- Drizzle in ½ cup evoo with the processor running.
- Check the texture and add more evoo by the tablespoon to thin out if desired.
- Season with salt and pepper.
- Pulse to combine.