Easy Kale Pesto

Happy Thursday everyone! 
How’s the weather where you are?  Let me tell you yesterday was not pretty! And by not pretty I mean melting hot in the mid to high 90’s!  The good news is that after today there is nothing in the 10 day forecast above 80 degrees!  That means the air conditioning can shut off while we sleep!  I need the hum of something while I sleep so if the air conditioner is not on, the fan is, and last week we had 2 chilly nights where we slept with the fan on and I got some deep sleeps! I hardly woke up, slept in and overall was a great sleep.  Who doesn’t love a deep sleep?  

Also who doesn’t love waking up to a cat under the blanket on your belly, a cat on top of your pillow curled into your head, and a cat sleeping next to the bed so it can be the first one to rub against your ankles?   I love my babies.. but that’s another post!   Note to self: Start making more cat posts.  They are necessary for a healthy life! 

Can I tell you something about this kale pesto below?  It’s delicious.  Can I tell you something else?  I didn’t know what pesto was until I was in my 20’s.  Noone back at home in the hills of the Appalachian Mountains every muttered the word “pesto”.  We  never had it n my house, friends parents never made it when I was over at their house, it was never offered at the deli counter to dip your crackers in.  So you can imagine how amazed I was to find many years later what pesto was and how good it was.  That is my excuse for the amount of pesto I eat, to catch up on all those years lost!  And I can eat pesto! I can eat it all day!

My favorite ways to eat pesto:
By the spoonful (don’t judge me)
On pasta
In soup (recipe coming next week!)
On crackers (a favorite snack)
On pizza (if anyone is interested in this recipe, I can post it too!)
Stuffed into chicken breasts
Mixed with Scrambled Eggs

The great thing about pesto is there are so many kinds.  There is basil pesto, parsley pesto, kale pesto (hello!), spinach pesto, tomato pesto.. if you have a garden you know how lovingly you look at pesto to save the day!   We are going to have 10 full kale plants very soon..  so be on the lookout for kale recipes until the cows come home.  (I wish we had cows). 

I love kale dearly, I love it as a salad, I love it in soups, I love it as chips, I love it in turkey meatballs – I can’t get enough of it!  This recipe is great for kale lovers and people on the fence about kale.  Matthew is only into kale when it’s cooked or in dishes, when it’s raw he’s not having it.  Now when kale is in a pesto we’re fighting over the spoon to get who gets the last taste.  

Kale pesto, we love you.

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Easy-Kale-Pesto

Kale Pesto
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Ingredients
  1. 1 bunch of kale - ripped
  2. 1/4 cup nuts - whatever kind you want - pine nuts, pistachios, cashews, almonds - or a mix
  3. 1/4 cup olive oil
  4. 2 tablespoons lemon juice
  5. 2 cloves garlic
  6. 1 teaspoon salt
  7. 1/2 teaspoon sugar
  8. pinch of pepper
Instructions
  1. Boil large pot of water, add ripped up kale, let sit for 30 seconds. Immediately take out and drop into a ice bath. Drain kale and put on paper towels to dry it as best as you can. A salad spinner works great in drying it too.
  2. Place all your ingredients into your food processor. Pulse a few times until pesto texture. If your food processor is not moving, add 2 tablespoons of water.
  3. Serve or put in the fridge to last a few days. It also freezes great.
Notes
  1. This makes 2 cups of pesto.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Here’s my kale, picked from the garden a few minutes before.  In this picture the kale looks mysterious! 

Now rip it up and blanch it quickly.

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After the blanching your kale will be a bright beautiful green!

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Let’s talk pesto and nuts.  I know some people only use pine nuts but I use a mixture of nuts based on what’s in my kitchen at the time.  I often use a mix of pistachio, almond and cashews – it tastes great!

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Into the food process everything goes..

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Out of the food processor comes some delicious kale pesto!

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I think you should take a spoonful right away! 

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Use it right away if you’d like.. or put it into a jar in the fridge for a few days.  Or you can even freeze it to use a month from now!  This specific recipe made 2 cups of pesto and we ate it in a few days so there was no freezing needed – nom, nom, nom.

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Pesto and crackers are one of my favorite snacks!

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Load up on that pesto!

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And enjoy!

 

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