Now that the frost has killed all the basil, it's time for kale pesto. It's quite addictive and I dont think I will miss basil pesto one bit. This recipe will double and triple easily.
Kale Pesto
makes enough for one small ball jar
1 small bunch of kale, about 1/2 pound, center ribs removed
1/8 cup nuts (we use cashews but pine nuts or walnuts would be fine too)
2 garlic cloves
zest of one lemon
juice from half that lemon
salt, to taste
evoo, optional
Bring water to boil and add kale for 45 seconds to blanch. Strain and spread on a towel to cool and dry a bit.
In your food processor, pulse together all the ingredients. It is a bit crumbly. You can add oil if you prefer.
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