Kale Pesto
Alright, let’s be honest, as of today I officially have kale coming out of my ears! Nope, this is not me complaining. I’m just finding it a little difficult keeping up with it in consumption (I mean really, my zukes are in a bundance too and Ive already lost count of the number of loaves i’ve baked and shared with loved ones)… anyway, with fall on the way, and being willing to admit that as a fairly new gardener I still put myself in the camp of fair weather farmer I’d better get to stocking up my freezer for the the cold days I know are right around the corner… 🙂  Don’t get me wrong I adore growing my own food, learning as I grow, saving money on my grocery bill, and exploring all the culinary opportunities at my disposal, but recognizing that I would consider myself a ‘fair weather farmer’ who hasn’t taken the next step of building a cold frame or green house etc. I am hurrily harvesting, preserving, and stocking my freezer for the cold wet months ahead that the northwest has in store in maybe a little more than just a few short weeks (if we’re lucky). All that to say, today is kale pesto day!
I’ve already made this delicious conoction perhaps four times already this season. And when I say four times I mean I’ve harvested at least eight cups of kale each time to make this sauce and my garden doesn’t even seem phased. In fact, thinning out the larger leaves have only opened up more pathways for the summer sun to shine down on them to grow back quickly in its place. Again, not complaining. 🙂
This pesto is incredibly easy. Takes only about 5 minutes and if you’re like me and typically have a fairly well stocked pantry you likely have all the other ingredients on hand.
my husband likes that it is cheap to make (very cheap infact considering I grew this kale from seed) and keeps very well in the freezer.
Notes- eight cups fresh kale = about 2 cups pesto
I use about 1/2 cup per pound of prepared pasta. therefore, eight cups fresh kale will yield approximately 2 cups prepared pesto, which is equivalent to four dinner for four people (or approximately 16 servings!) That should get you through winter (unless you;re like me and need to make about 10 batches of this bad boy so that the witching hour is easily managed. Toddlers love it. Husbands love it. I love that its easy. Fresh. Delicious. And oh so nutritious!
Kale Pesto
8 cups torn kale (no stems) and herbs of your choosing such as parsley, combined, or ditch the herbs and do all kale
½ cup olive oil
1/2 teaspoon salt (more to taste)
2 clove garlic
juice of one lemon more if it tastes a bit bitter
½ cup raw almonds, or cashew, or walnut
