Thursday, February 2, 2012
OK, so kale is all the rage. No longer is this dark, delicious leafy green elusive–only to be found at random farmers markets. Most supermarkets even carry prewashed, chopped and bagged varieties.
Admittedly, I’ve gotten a little carried away with putting kale in everything. Salads, smoothies, soups….and now pesto.
I found myself in a moment of ‘what am I going to make for dinner that’s fast, yummy and healthy?”. I rummaged through the fridge and cupboards and came up with this fast, simple recipe. It involves just a handful of ingredients and a food processor. While I used it on pasta, it would be equally delicious on seafood, chicken or drizzled over warm roasted veggies.
© 2012 Nancy Granada Kindred Kitchen
servings: about 1 cup of pesto | time: about 10 minutes
4 cups fresh green kale
1 handful of raw almonds, toasted (toast them as you would pine nuts in a traditional pesto…toss them in a moderately hot saute pan and allow to toast just until they become fragrant (about 4-5 minutes))
about 1/3 cup fresh parmigiano reggiano cheese, grated
2 small cloves fresh garlic (or 1 large)
1/2 – 1 tsp. salt (to taste)
1/4 tsp fresh ground black pepper
1/2 tsp. dried red pepper flakes (or to taste)
juice of 1/2 a lemon
about 1/3 to 1/2 cup extra virgin olive oil
1. Place the kale, almonds, Parmesan, garlic, salt, pepper, red pepper flakes and lemon juice in the bowl of a food processor. Pulse several times to chop all of the ingredients together
2. With the food processor on, drizzle in the olive oil until the mixture becomes a pesto consistency (pourable but not runny). It should come together pretty quickly. The amount of oil needed will be somewhere between the 1/3 and 1/2 a cup
3. Serve over pasta, warm roasted veggies, fish, chicken or stir a couple of spoonfuls into hot soup.
Store in an air tight container in the fridge for a couple of days or in the freezer for a couple of months (if freezing, drizzle a little extra oil just to cover the top to help maintain color)