This is the second week in a row that we have received kale in our CSA shipment. No worries, I am getting pretty good at finding creative and tasty uses for it. I make Basil Pesto many times during the summer and while we never serve it as a sauce with pasta, we do tend to google it up with ripe tomatoes or slathered on bread or as an accompaniment for chicken. I read recently that you can interchange the ingredients, instead of basil, use arugula; instead of pine nuts, use walnuts. Two ingredients seem constant: Parmesan cheese and olive oil.
I found a recipe from Real Simple for a pasta dish that used kale pesto so I decided to give it a try. I have to admit, I was a bit hesitant to try it but when I did...wow! It is really different and really good. I dotted some on a leftover baguette and had DH try it. "Wow! That is really different and really good." Even DD likes it (and and she knows that it is kale). There you go...
Adapted from Real Simple
One small bunch of kale, stems removed and coarsely chopped
2 cloves garlic sliced
1/3 cup freshly grated Parmesan cheese
1 tsp lemon zest (I used Meyer lemon but a regular would work)
2T raw almonds (I heated these lightly in a small skillet - but be careful so they do not burn!)
In a food processor, combine the garlic and the almonds. Process lightly. Add the lemon zest, kale, Parmesan Cheese and 2T olive oil until you get your desired consistency. Continue to add olive oil, 1T at a time to your liking. Season with salt and pepper if you wish, but be careful as the Parmesan already has salt in it.
This would be lovely alongside a tomato and mozzarella salad or as a spread for a baguette sandwich.