Thursday, July 18, 2013

Toasted Walnut Kale Pesto

Kale and toasted walnut pesto follows the theme that you can make pesto from about anything. We have some excellent baby Kale that makes a great pesto. Toasting the walnuts adds a nice additional flavor.


1/2 cup raw walnuts, chopped lightly
1 garlic clove or garlic powder (Petersens)
3 cups chopped baby kale (Petersens)
1/4  cup grated Parmesan or Romano cheese
1/2 to 3/4 cup extra virgin olive oil
salt and fresh ground pepper to taste (omit salt if you are on a low salt diet)


Toast walnuts for about 2 minutes.

Process garlic clove first until it is finely chopped. (You can also use a garlic scape for garlic flavor.) Add toasted walnuts, kale and cheese. Process until chopped. Push kale leaves down towards the blades if necessary.

With food processor running, add olive oil until the consistency is what you want. This will likely be around 3/4 cup, but can vary a little.

Season with pepper and salt. (Optional)

See post on "You can make pesto from about anything" for other ideas.

Kick it up:

Add sun dried tomatoes (rehydrate first)
Add some pepper flakes or a chipotle.
If you are going to freeze leave out the cheese as it will spoil before other ingredients.

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