My kale harvest this year was less than dismal, at best. Bugs had a season long party and I didn’t get an invite. Whenever I went out to see how my little ladies were doing, they looked like they were dressed as swiss cheese for Halloween. I was sad and mad. Ok, I was livid! I really wanted to have a bountiful of luscious homegrown kale to make any grower jealous. It didn’t happen.
So I harvested any kale that were left, including all the swiss cheesy, pitiful ones with vengeance last week. I didn’t want to lose them all to those darn pesky pests! If I wasn’t going to enjoy them, those annoying, ungrateful pests weren’t going to enjoy them either.
Anyway, since the dismal harvest didn’t even make it up to the salad plate, I decided to make kale pesto. I had enough to make a few trays of ice cubes to freeze and saved some in this Weck jar for the fridge. So take that, you little spoiled rotten pests!!
Kale Pesto Recipe
If you don’t like pine nuts, you can also use walnuts or cashew nuts. If you don’t like nuts at all, then, leave them out. It might taste a bit bitter but it doesn’t take away from the versatility of this amazingly flavorful condiment that’s great on anything, like hardboiled eggs!
Here is the recipe.
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Kale Pesto Recipe
- 1 Cup Kale Chopped
- 1 Cup Fresh Flat Leaf Parsley Chopped
- 2 Cloves Garlic
- 1/4 c Roasted Pine Nuts
- 1/2 C Extra Virgin Olive Oil
- Pinches of Sea Salt and Black Pepper
- Combine all the ingredients in a blender and blend until all the ingredients are pureéd and smooth.
- Store in an air tight jar, like Weck Jar and refrigerate.
- Refrigerated pesto will be good for at least one month.
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