Kale Pesto

Makes about 1 cup

4 c. rough torn kale leaves, center ribs and stems removed

1 garlic clove, minced or pressed

1/4 c. grated Parmesan

1/4 c. chopped, toasted walnuts (or pine nuts or almonds)

1/3 c. olive oil

1/2—1 tsp. lemon juice, optional

Salt and pepper

Blanch kale by dropping in a large pot of boiling salted water, about 1 minute. Drain and squeeze dry in a cloth or paper towel. (Note: you can leave kale raw if you wish; blanching helps to soften it’s consistency and bite.)

Pulse the kale in a blender or food processor several times, then add garlic, cheese, and walnuts; pulse a few more times. Last, add oil in a steady stream and process to a consistency of a coarse pesto purée. Taste and season with lemon juice, salt and pepper. Keeps 2-3 days in fridge.

Ideas for using the pesto: spread on a burger, pizza, sweet corn, or on toasted bread topped with chopped tomatoes for bruschetta; toss with cold or warm pasta or potatoes, add to chicken, tuna or potato salads, combine with hummus for a dip, use as a marinade for fish, chicken or beef, add a dollop to tomato soup/stew, toss with roasted carrots or broccoli and parmesan.

Recipe created or adapted by Liz Talley, Urban Graze

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