KALE PESTO


It's America's favorite superfood for the billionth year running...........yes, it's KALE. If you're a kale lover (ME) and not a kale hater, this simple, healthy & ingenious recipe is just for you. Requiring little more than a food processor and a few extra minutes on your hands, it's the perfect thing to make when your cooking mind is blank and you have no idea what's for dinner. Got some plain pasta? Boom. Kale pesto pasta. Got an ordinary soup that needs a little dollop of something extraordinary on top? This is your go-to (it's really great on top of a creamy white bean & rosemary blended soup, if you need more suggestions). How about just some toasted bread and a perfectly cooked soft egg? Boom again. Breakfast--or lunch or dinner, really--is served. 

This recipe is one I've barely managed to write down over the years, since I mostly make it by intuition, and once you've tried it you'll see what I mean. You just know when this bright green, flavorful spread comes together. Still, the proportions in the following recipe are a great way to get started, and can easily be multiplied, so give it a try!

Kale Pesto

Makes about a cup of pesto

1 tightly packed cup curly kale (rinsed well under hot water and de-stemmed)
1 clove garlic
1/3 cup ground almonds
2 tablespoons grated parmesan
1 tablespoon lemon juice
3 tablespoons olive oil
pinch of sea salt
freshly ground pepper

Place kale leaves and garlic in the bowl of a food processor, pulse a few times until roughly chopped. Add garlic & parmesan, continue to pulse. Add lemon juice and blend steadily, then pour in olive oil in a steady stream until everything is in and pesto is a thick paste. Taste, add salt & pepper as needed, then serve.