Let’s Get Cooking: Basic Kale and Basil Pesto
“This variation of traditional pesto adds another taste dimension. It’s easy to prepare and full of those kale nutrients. Besides having it with pasta, you can spoon it into soups, spread over a layer of fresh ricotta, toss it with steamed potatoes, over eggs or use it in salad dressings. Sometimes we add chopped roasted walnuts and finely grated Parmesan cheese. We spoon any leftovers into an ice cube tray and when frozen hard, we pop them into a zip lock bag for later use,” says Ayu Spicy in “Food Glorious Food” (from The Bali Advertiser, Nov. 2017 p. 16).
Basic Kale and Basil Pesto (makes about 1 1/2 cups)
- 4 cups kale leaves, washed and stems discarded
- 1/2 cup fresh basil leaves
- 2 tsp. lemon juice
- 1 tsp. lemon zest finely grated
- 1 large clove garlic
- 1/3 to 1/2 cup extra virgin olive oil
- salt and pepper to taste
- 2 shakes of Tabasco or 1/16 tsp. powdered cayenne
With the blender or food processor running, throw in the garlic clove until minced. Stop the blender and add the rest of the ingredients and run the blender until all is chopped. Stop the blender and scrape the sides down. Turn it back on and run until you have a smooth sauce. If it seems too dry, add more olive oil.
Taste the bright green silky sauce and adjust lemon, salt, pepper, and Tabasco to your liking. Note: Add 2 Tbl. chopped roasted walnuts and or 2/3 cup grated Parmesan cheese to all or part of the recipe for variation.
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