sauces + dressings

kale pesto

 kale pesto

kale pesto

Here is something to do with all of that kale other than chopping it up into a salad or shoving it into your blender for a smoothie.  While it can be slightly bitter side of things (you could add in 1 c or so of basil if you'd prefer), the brightness and depth of flavor will win you over.  Promise. Yes, it's time to step up your pesto game. - smear some on your plate along side an omelet or under some grilled fish

- coat some baby potatoes and roast

- saute some spiralized squash noodles and mix in

- make a sauce with chicken broth and some pesto to simmer turkey meatballs

- dollop onto crusty bread and top with grilled sausage

While the farmer's markets or, if you are lucky enough, your garden is overflowing, take advantage and make a double batch, freezing half for some dark day in December.

kale pesto

makes about 2 cups

1 large bunch of kale, stems removed

1/2 c grated pecorino romano

1/2 cup toasted walnuts or unsalted, roasted peanuts

3 cloves of garlic, peeled

juice and zest of 1/2 small meyer lemon

olive oil (about 1 c)



Add all of the ingredients up to the olive oil in the bowl of a food processor and pulse for about 30 seconds.

 easy kale pesto

easy kale pesto

Begin to add oil to the bowl, processing at full speed until it is the texture you prefer (some like it coarse, some smooth...) Season with salt and pepper.  Cover and refrigerate for up to a week.