Kale & Walnut Pesto

By devogirl

Pesto is one of my favorite things to make and have on hand. I put spoonfuls of it on (almost) everything. It makes otherwise-boring meals seem instantly fancy.

1. Spoon on Quinoa, salad greens, crumbly cheese and crunchy walnuts.
2. Sandwich spread, add veggies, cheese, or meat.
3. Quick crostini: dollop on grilled bread.
4. Green eggs: mis into scrambled eggs or top a runny egg with toast.
5. Pasta sauce: mix pasta, olive oil, a bit of pasta water, and toss to coat.

Ingredients

• small bunch of kale (4-6 leaves, remove the thick part of the stems)
• 1/4 cup walnuts, toasted
• 1/2 to 1 clove of garlic
• 1/4 cup olive oil (or more for a smoother pesto)
• juice & zest of one lemon
• salt & pepper to taste
• optional: grated parmesan or pecorino cheese

Details

Servings 1
Adapted from loveandlemons.com

Preparation

Step 1

1.Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.

2.Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.

3.Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.

4.Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.