Friday, June 8, 2012

Spicy Kale Pesto - 6 Family Size Portions

I hit the jackpot in terms of in-laws. My mother in law and sister in law keep a veggie garden that I occasionally weed for 30 minutes and get massive amounts of veggies. Recently, I came home with a stuffed grocery bag of kale and turnip greens. I found a recipe for Garlic Scape and Kale Pesto and adjusted it to be vegan and make 6 full servings.

1 grocery bag of greens (from least spicy to more use spinach, kale, turnip, mustard greens).
2 bunches of garlic scapes (more of less depending on how strong you like the garlic flavor)
1/2 t salt (or to taste)
1/4 t pepper
1 cup toasted pine nuts
1 cup toasted walnuts
juice of 1 lemon
olive oil

In a food processor I ground a little bit at a time using olive oil as needed to keep it moving. Transfer properly mashed sections into a bowl to mix together.

Portion for freezing. In this case each person got around 3/4 cup.

I thought it tasted great on pasta. Because it is an atypical pesto with a little bit of bite it should be awesome for pizza.

I'm going to include minestrone soup with the pesto. Have you ever tried soaking beans overnight and ended up demolishing half of them because they expand into a tight, frustrating bean brick? Try soaking in a sturdy ziplock bag. You'll never have that problem again. :)

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