Kale Pesto

| September 12, 2008 | 8 Comments

Kale Pesto

A few years ago, Will was the kid on the beach afraid to leave his little chair and get his toes sandy. He used to scream about it being dirty. But children grow and change. Yesterday I watched at a distance as Will studied the periwinkles, hermit crabs and minnows that inhabit the tidal pools in this neck of the woods with his cousin. Separated by only a few months, it amazes me to see them play together. In a short span of time, they’ve grown from barely sitting infants to toddlers who weren’t quite sure how to play together to little boys who belted out songs on a little microphone last Christmas. They can now have conversations with each other. They’ve got opinions and ideas . . .

Time does fly, doesn’t it? It doesn’t seem like that long ago that I was the one playing with my cousins on the beach, exploring the pools and chasing the birds. Okay, maybe we didn’t chase birds because we were girls, but you get the idea. Now we’re the moms sitting at a distance letting our boys get a taste of the freedom that comes with childhood.

Back when we were kids, dinner was often pork chops, German sausages, or sometimes steak. For vegetables, corn, green beans and peas made frequent appearances. These days, it’s different. Tonight’s dinner packed a heavy wallop of veggie action with a side of sauteed Swiss chard and pasta with kale pesto.

Kale is one of those vegetables that people either love or hate. I happen to fall into the faction of people who love the earthy taste of this stubborn green. That earthiness comes through loud and clear in this pesto. Mix about 1/4 of this pesto with enough penne to feed four as a side, slice up some crusty bread, grill up some tasty chicken and then enjoy.

Kale Pesto

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 bunch kale, chopped (15-20 stalks)
2 large cloves garlic
2/3 cup freshly grated Romano cheese (you can substitute Parmesan, if you prefer)
1/2 cup extra virgin olive oil
1/4 cup pine nuts
a generous amount of salt

Directions

  1. Combine all ingredients in the bowl of a food processor and process until smooth.
  2. Kale pesto can be frozen in smaller portions to use through the winter.
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Category: dinner, New England Cuisine, pasta, Quick and Easy Recipes, Recipes, sauce, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (8)

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  1. Wouldn’t have thought of kale pesto. Love the picture!

  2. Sara says:

    Kale pesto sounds great! I bet this would be good with walnuts too.

  3. Tonia says:

    That sounds great. I absolutely love kale. I think walnuts would be good too.

  4. Candace says:

    I love kale, and I’m always looking for new ways to eat it. Going to try this out for sure!

  5. Carmen says:

    Hi Sarah! It’s so nice to meet you. Thanks so much for adopting me! I’ve only been blogging for a couple of months. I’ve been a bit neglectful lately as we have been away on vacation and in general very busy. I look forward to getting to know you better. I am also from Connecticut – now, currently living in the DC area, but grew up in CT and consider it my home. :) I’m baking a huge cake for my father-in-law’s birthday today so am a bit crazed!

  6. Foodycat says:

    What a great idea! Sometimes when you get a big bunch of greens it is hard to think what to do with them, but that sounds so tasty!

  7. Kalyn says:

    Love this idea. I have a LOT of kale in my garden I need to do something with.

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