Kale Pesto – AMAZING!

Our kale has taken off!  It is growing like crazy – I think the cooler nights have really helped it.  Needless to say, I’m making green smoothies and kale chips like crazy, but needed another option.

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Enter Kale Pesto.  Oh. My. Goodness.  It is delicious!

Kale Pesto

2 garlic cloves, chopped

2 big handfuls of kale (just the leaves, tear them off the stem)

1/3 cup parmesan reggiano

drizzle of olive oil

few shakes of crushed red pepper

sea salt and freshly ground black pepper to taste

Step one:  In your food processor, add garlic, kale and cheese.  Drizzle in a bit of olive oil – I added maybe a tablespoon.

Step two:  Process and then season to taste.

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Step three:  Serve with pasta (mix it well), preferrably with a glass of crisp white wine to drink.  Yum!

This pesto keeps very well in the fridge or freezer, so make up a big batch and save half for lunches or another dinner.

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