Garden Fresh Kale Pesto

The most common pesto recipe is made with basil and pine nuts however other ingredients can be substituted for a unique pesto flavor.  Try greens such as arugula, spinach or kale and mix up your nuts using cashews, walnuts or pistachios for amazing variations. 

Colorful kale varieties picked from the garden (or selected from your local source) is the key to this delicious pesto.   Combine Curly kale, Red Russian kale, and Lacianto kale for a subtle flavor variation on the traditional basil pesto.  Add a couple of super foods like shiitake mushroom powder and walnuts and VOILA!  Garden Fresh Kale Pesto.  

                                                                                                               

Garden Fresh Kale Pesto                                                                                                                                                                   

3 cups chopped kale
1/3 cup walnuts
2 cloves garlic
1/2 cup grated parmesan cheese
1/4 – 1/2 cup extra-virgin olive oil, start with 1/4 cup then add to desired consistency
1 tsp lemon juice (optional)
1 tsp ground shiitake mushroom powder
Himalayan pink salt and pepper to taste 

Directions:

Into a food processor.  Place the kale and 1/4 teaspoon salt and pulse until finely chopped.  Add walnuts, garlic, parmesan cheese, and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate.  Start with 1/4 to start and add to 1/2 cup for more creamy consistency.  

Transfer the pesto to a bowl.  Yield: 1 cup pesto.  If serving over pasta, use approximately 1/2 cup for 1 pound pasta.

Can toast the walnuts for a variation on flavor 


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