Val and I have an abundance of beautiful kale from our garden and it has also been showing up in our CSA box from http://www.yourhometownharvests.com/ lately so we have been brainstorming a way to put up our bounty for those winter months. We came up with this recipe which, like its basil counterpart, freezes well. This still retains the wonderful flavor of kale but we feel holds its own with the traditional basil version. You may of course play around with nut choices, combining it with basil or other herbs, amount of garlic etc. This pesto recipe is gluten-free, vegetarian, heart healthy, diabetic friendly and delicious!
Pictured: Kale Pesto over Trader Joe’s™ Chunky Portobella Mushroom Ravioli with grated Parmesan Reggiano (aged 24 months).
Yield: 8 servings
2 cups blanched kale (we used Russian Red Kale) packed into measuring cup
1 cup extra virgin olive oil
¾ cup shredded parmesan
½ cup raw cashews
1 lemon juiced
3 cloves garlic
½ to ¾ cup water
1 teaspoon stevia
1 teaspoon of salt or to taste
Blanche chopped kale in hot water for a minute or two, drain and measure. In a blender add cashews, garlic and olive oil and puree. Add remainder of ingredients and puree till fairly smooth. This will freeze well.
NOTE: You can exchange the nut portion with pine nuts, walnuts, hazelnuts or your personal favorite for variation.
Pictured: Pesto over Trader Joe’s™ Chunky Portobella Mushroom Ravioli with grated parmesan reggiano (aged 24 months).
© 2012 Aron and Valerie Bradley