Kale is the plant that keeps giving. We plant kale in our garden every year and I love the fact that it keeps growing and growing. Seems the more you pick, the more it grows. So, I am always looking for new ways to use kale and this recipe is just that. Walnuts replace the pine nuts in traditional basil pesto and toasting them first gives the pesto another layer of flavor.
Mix this pesto into warm cooked pasta or spread it on a cracker. It is great.
Ingredients
1 large bunch kale
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 cloves garlic, smashed
1/2 cup toasted walnuts
1 Tablespoon lemon juice
Salt and pepper to taste
Instructions
Remove leafy portion of kale from the stems and discard the stems. Tear the leafy portion into large pieces.
Blanch kale in boiling water for about 3 minutes. Drain well and cool. Once cool, squeeze with your hands to remove any excess water.
In a food processor, add kale and garlic. Process and then add toasted walnuts. Process until chopped fine. Add olive oil and lemon juice. Process again. Add Parmesan cheese and salt and pepper to taste. Process again.