Kale, kale and more kale!
This is a recipe that will put your garden full of kale to good use! It is a vegan version of pesto but, feel free to add fresh parmesan for added flavor!
Kale and Pine Nut Pesto
1 large bunch of kale (remove leaves from stem)
1/2 cup olive oil
1/4 cup packed fresh basil leaves
1 large clove garlic
1/4 cup pine nuts
juice and zest of one lemon
salt and pepper to taste
-Bring a large pot of water to a boil.
-Blanch kale for 30 seconds, remove, drain and run under cold water or place into an ice bath.
-Dry kale and give it a good squeeze to get rid of excess water.
-Blend all ingredients together in a food processor.
-Taste and add salt and pepper as needed, enjoy!
This recipe made a large portion! I served it over brown rice pasta for dinner, then mixed a little into scrambled eggs the next morning and still had left overs! It would make an excellent spread for sandwiches or add a dollop to grilled vegetables!
You could substitute the pine nuts with walnuts and the kale with spinach if you wanted to mix it up a bit!