Kale Pesto
Kale, kale, kale.
Okay we get it. It’s good for us. We should be eating more of it. It’s high in fiber, packed with vitamin A and C and has more calcium than a container of milk. It’s also, also, ZZzzzzzzzz.
Let’s just cut to the chase: An easy kale recipe to make THIS WEEK, even if you don’t think you like kale.
The basil, garlic and Parm, keep the pesto true to its name. I use it on everything: on top of cheese ravioli… as a spread for crusty French bread… drizzled into squash soup.
Here’s something else: it’s completely nut-free and gluten-free. There’s a reason why kale is the current media darling: It’s good for you. See that? I just hopped on the bandwagon. And, you know, I hate bandwagons.
Kale Pesto
prep: 15 minutes
makes about 2 cups
you’ll need:
½ cup sunflower seeds, shells removed
2 garlic cloves, unpeeled
2 cups Lacinato (aka dinosaur) kale leaves, ribs removed and cut into ¼-inch ribbons
1 cup fresh basil
¾ cup Parmesan cheese
⅓ cup extra-virgin olive oil
salt and pepper to taste
let’s get to it…
Toast the sunflower seeds in a heavy skillet over medium heat, stirring often, for 3 to 5 minutes or until golden. Remove from pan and set aside. Add the garlic to the skillet and toast over medium heat for 5 to 7 minutes or until fragrant. Peel garlic and chop when cool.
Place sunflower seeds, garlic, kale, basil and cheese in a food processor. Pulse 15 to 20 times, using a rubber spatula to scrape sides.
Slowly add olive oil with processor running until blended. Add salt and pepper to taste. Store in an air-tight container.
make-ahead: Spoon the pesto into ice-cube trays; freeze. When frozen, pop out cubes and store in a gallon-size Ziploc® brand storage bag for up to one month.
