KaleWalnutPesto

In Season at the Farmers Market: Kale Walnut Pesto

Kale & Walnut Pesto

Recipe courtesy of OutoftheBoxFood.com

Special Equipment: Food Processor

Time: 5 minutes

Serves: makes approximately 1 cup pesto

Ingredients:

  • 2 cups roughly torn kale, any variety (approximately 3 large stems, tough stalk removed)
  • 1/2 clove garlic
  • 3 tbsp small walnut pieces, toasted* (*see below)
  • 2 tsp lemon juice
  • 1/2 tsp sea salt
  • 1 cup grated Parmesan cheese
  • 1/2 cup good quality extra virgin olive oil

Directions:

  1. Place all ingredients (except olive oil) in the food processor.
  2. Pulse until ingredients are finely chopped.
  3. Turn food processor to on and with food processor running, slowly drizzle olive oil over the ingredients until incorporated.
  4. Turn off food processor and remove pesto to jar.

*For Toasted Walnuts:

  • Line a small baking sheet or pie plate with foil and add walnut pieces.
  • Preheat toaster oven to 350.
  • Bake until lightly golden and fragrant (1-2 minutes) shaking pan occasionally for even cooking.
  • **Walnuts can also be toasted in a small dry skillet over medium heat.

Serving suggestions:

  • Over pasta
  • Over grilled meats, chicken or fish
  • As a sandwich (or grilled panini) spread

As a dip for baked pita chips, fresh pita, focaccia or other soft bread

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