Anyone who belongs to a CSA (Community Supported Agriculture) will likely not be surprised when I say we've got an over abundance of kale on hand. My family is not crazy about the kale. People love to assume that because I'm a Health Coach and frequently share healthy recipes and what not, that I must eat and feed my family a kale-centric (I made that up) diet. Truth is, we like to drink the kale, in our smoothies, but that's about where it ends. I have tried in various ways and don't mind if its thrown into a shepherds pie or something of that nature but generally speaking, I'm not eating kale. Until now! Nelsy happened upon a recipe in Bon Appetit for Collard Greens and Kale Pesto. I was skeptical but it was great.
The beauty of pesto is it's flexibility, you can pretty much change anything up and it will still be fantastic. We didn't have any collards to use up this time so we went straight kale. Risky, I know.
Kale (and collards) is a little on the tough side, so there is one extra step involved in this particular pesto recipe, blanching the greens. Basically you drop it in some boiling water for about 4 minutes or so.
Once you pull the greens out of the boiling water, quickly stop the cooking by shocking (*gasp!*) them in ice water. This will keep them nice and bright green rather than brown.
Basil is the main herb in this pesto but you can use whatever. Since we were making a bunch, we added some parsley as well.
And don't forget your pesto staples, Parmesan cheese, garlic and lemon zest.
And peanuts! I love that they use peanuts in this recipe. I'd go broke if I had to buy enough pine nuts to make the amount of pesto we made! Those suckers are ex-pen-sive!
We made a ton so I packed up these containers, topped with a drizzle of olive oil and put them in the freezer for another time.
So what to do with all this fabulous pesto? I chopped a couple of zucchinis from the garden and a pepper and eggplant from the Early Morning Farm CSA box and sauteed it with a little olive oil, salt and pepper.
Check it out, action shot of the pesto getting stirred into some Israeli couscous. It's pesto magic.
I stirred some more pesto into the veggies and added a beautiful heirloom tomato to the mix.
The veggies were tossed with the couscous and we had it with a grilled peach and a grilled pork chop! This was so delicious that I ate the leftovers for about three days straight for lunch (we may have made a bit too much, but having several lunches prepared in advance is a good thing-if you know what I mean). Now I have a fantastic use for all that kale and I recommend you give it a try too! Just click any of the many links for the recipe provided above.