If all that’s left of summer’s fresh basil is a lingering memory, and you think your days of fresh pesto are behind you, turn to that strong, determined over-wintering kale that’s standing tall in your garden. This pesto recipe, courtesy of Dr. Andrew Weil, is packed full of flavour and loaded with those good-for-you dark leafy green nutrients.
Makes 1 cup
12 Lacinato kale leaves, midribs removed
2-3 cloves garlic
3 tbsp pine nuts
2/3 cup grated parmesan
1/4 cup olive oil
Salt & pepper to taste
Bring a pot of water to a boil and blanch* kale for 2 minutes.
Strain and plunge kale into an ice bath. Drain kale and squeeze water from it.
In a food processor, combine garlic and pine nuts and grind to a coarse paste.
Add Parmesan and kale and blend until smooth.
With motor still running, slowly drizzle in olive oil and season with salt and pepper.
*the process of quickly submerging something into the boiling water to cook.
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