Pesto must be one of the most versatile items out there. The combinations are endless, as are the uses for it. Tossed with pasta, used as a pizza sauce, spread on a sandwich, mixed with eggs … pesto always adds extra flavour. I ate this kale & walnut pesto with penne and topped it with goat cheese – YUM.
Small bunch of kale (remove the thick part of the stems)
1/4 cup walnuts, toasted
1/2 to 1 clove of garlic
1/4 cup olive oil
Juice & zest of one lemon
Salt & pepper to taste
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
Dry the kale slightly, squeeze out some of excess water and set on a towel for a few minutes.
Blend everything together in a food processor. Pulse to create a chunkier pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Source: Adapted from Love and Lemons