June 27, 2013 by Emily
Most people are familiar with the classic basil and pine nut pesto that grace italian menus, I’m a huge fan. But buying pine nuts and massive amounts of basil isn’t always in my budget, so I’m using kale from my CSA haul this week as the green base and switching out the pricey pine nuts for the almonds I already had in my pantry for a nice spin on a classic!
What You’ll Need:
1/2 cup toasted almonds
1 Bunch of kale, stems removed and leaves chopped
6-7 large leaves of basil (optional)
3 heads of garlic
1/2 teaspoon salt
1/3 cup olive oil
Bring a pot of water to a simmer and blanch the kale leaves for 2-3 minutes, strain the leaves and immediately run cold water over them until the leaves are cool (this helps preserve the super green color!). Squeeze out as much moisture as possible from the kale and place in the bowl of a food processor with all the ingredients except the olive oil and pulse until the ingredients are chopped, slowly add the olive oil until it reaches your desired consistency, for a creamier pesto add more olive oil.
Use this like normal pesto, I tossed mine with pasta and sauteed zucchini for a quick dinner that screamed summer!
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