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.

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.

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.

Interested in learning about Essential Oils?  It’s one of the things I love and will be delving into often this month.    

Shared on Tasty Traditions,  The Mommy Club,  Real Food Wednesdays, Empty Your Archives and Works for Me Wednesday