Because kale and Swiss chard are pretty much the only thing I can grow outside all winter, I figure I might as well start coming up with a few recipes so we can enjoy the stuff now before we are inundated with it and I have no idea what to do with it.
So today, I am giving you kale pesto.
If you shop at REI, wear Keens, let your kids play with sticks, and like nature, you will love this recipe. It’s very earthy, in a this taste like it’s good for me and amazingly it doesn’t taste like crap sort of way.
3 cups chopped kale, ribs removed
1/3 cup + 2 tablespoons extra virgin olive oil
1/4 cup shredded Parmesan cheese
1/4 cup raw almonds, dry toasted
3 cloves garlic, minced
3 teaspoons fresh lemon juice
salt and pepper to taste
Remove the center ribs from the kale, chop and toss it in a blender. Add dry toasted almonds, lemon juice, Parmesean cheese, garlic and salt and pepper. Give it a whirl in the blender to break things up a bit. Add olive oil and blend until combined.
Serve with fancy crackers.
More Kale Recipes
The Book of Kale: The Easy-to-Grow Superfood 80+ Recipes By Sharon Hanna ~ Amazon
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