Kale Pesto

This was my first week of my CSA Farmshare.  I already know this is the best food decision I’ve ever made.  A box full of yummy, fresh food is just what this indecisive meal planner needs.  All I have to do is supplement with a few things to make a full meal…makes my life so much easier.  I am feeling very inspired in the kitchen lately.  This is good.

I love pesto.  All kinds of pesto.  This summer I am going to make every variety I can find.  Last year I made this fun tomato pesto.  I can’t wait to make it again this August with my CSA tomatoes!  So naturally when a giant bunch of kale appeared in my kitchen, pesto was a natural choice for one of the ways to use it all up.

kale pesto

you will need:
1 medium bunch kale, center ribs and stems removed
3 garlic cloves, roughly chopped
1/3 cup grated Parmesan cheese
juice from ½ a lemon
1/3 cup walnuts, toasted
½-¾ cup olive oil
kosher salt & freshly ground pepper
pinch nutmeg

Prep the kale and tear into pieces.  Toss into a food processor with the garlic, parmesan, lemon juice and walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process until puréed. Season with salt, pepper and nutmeg and pulse quickly to combine.  Taste for seasoning and adjust according to your liking.

I’m always a sucker for pesto on pasta…and topped with parmesan cheese.  Mmmm, just look at it.  My mouth is watering.  Also, if you can get your mitts on some of this spelt linguini from Ohio City Pasta, do yourself a favor and make it happen.  I am fairly certain it is the freshest and most delicious pasta I’ve had, except for my sister-in-laws ravioli.
kale pesto with linguini I’m sure this kale pesto would freeze beautifully, but there isn’t any left!

makes: about 1 cup
time: 10 minutes
adapted from: Bon Appetit

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One Comment

  1. Posted June 16, 2014 at 9:15 am | Permalink

    This is such a great idea! I try to work kale into my diet sometimes, and this looks like a tasty way to do it 🙂

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