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
Kale Brownies with Carrots
Baked Kale Chips
Sauteed Kale with Garlic
Chicken and Kale Enchilada Casserole
Quiche with Kale, Bacon, Mushroom and Cheese
The Book of Kale: The Easy-to-Grow Superfood 80+ Recipes By Sharon Hanna ~ Amazon
Mari the Kiwi says
Hi Mavis. Altho it is just starting spring here, I have been looking at what I will be able to grow here in WInter. You talking about it prompted me. We have cold winters with lots of frosts.
My list is…. Cauliflour and broccoli, (several varieties require cold) Cabbage, Brussel sprouts, parsnip, carrots, turnip, salsify, kholrabi, some onions, loose leaf lettuces and spinach. The coloured cauli and broccoli are very cold hardy it seems. I guess varieties differ to here, but am sure you have a good variety available to you. Hope this helps. Mari