wanted to share my lovely day last week making pesto – with a healthy, inexpensive twist.
i grew loads of kale this summer that was just beautiful. not sure what to do with it all,
i came across a recipe to make pesto, however with kale and walnut, instead of basil and pine nuts-
not only was the kale organic, local (my yard) and free, walnuts are a very similar consistency
and by far cheaper than pine nuts. with the usual heaps of garlic and fresh grated parmesan,
and a few pinches of basil, salt, and lemon – i think pesto was obtained. not only that,
i found a blog that mentioned freezing the pesto in ice cube trays before bagging them up in the freezer,
giving me a few dozen “single serving” pesto cubes to pop out whenever needed throughout the winter!
FRESH PICKED KALE
AFTER WASHING, BLANCHING (boil, then chill) AND DRYING THE KALE
AFTER PUREEING WITH WALNUTS, GARLIC, CHEESE, AND OIL (and some water and lemon)
ALL READY TO FREEZE MY PESTO POPS FOR WINTER MONTHS AHEAD. YUM!