I have loved pesto since my Montreat days when Jane used to make us pesto pasta for dinner each year. Eric always said he hated pesto until I made this pasta with it a for the first time a few years ago. Now I think he secretly loves it because he sure loves that pasta. Pesto is typically made with basil, but I've seen several recipes for Kale Pesto and since we have a lot of kale from our CSA portion this week, I thought I'd try making it. This recipe is for Kale Almond Pesto and it comes from the Buy Fresh, Buy Local insert of our local paper.
2-3 C fresh kale
1/2 C raw almonds
2-3 cloves of garlic
2 T olive oil
2 T fresh lemon juice
1/2 C grated Parmesan cheese
Chop kale leaves in food processor til fine. Add next 4 ingredients and pulse until well blended. Add cheese and blend.
note: the picture above is before it was well blended
Fresh pesto needs to be refrigerated after making, but I am going to freeze mine in 4 oz canning jars to use throughout the year. This recipe made four 4 oz jars of pesto. You can also freeze pesto into ice cube trays for use a few tablespoons at a time. Pesto can be used in many different ways but my favorites are on pasta or as a sandwich spread.