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.
Moreka Jolar is most fired up when creating good eats and motivating others to do the same. Her career has taken her from Vancouver’s artisan bakeries to busy island retreat centres. She has been a chef at Hollyhock for 15 years and co-authored the bestselling cookbooks, Hollyhock Cooks and Hollyhock Garden to Table. Moreka’s passion for fresh, inspired foods is as infectious as her laughter.
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Hollyhock sits on the traditional territories of the Klahoose, Tla’amin, Homalco Nations. We are committed to renewing our relationships with the First Nations peoples on whose territories we are guests.
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