Plated + Served: Kale Pesto

Kale, kale, kale.

Okay. We get it. It’s good for us. We should be eating more of it. It’s high in fiber, packed with vitamin A and C and has more calcium than a container of milk. It’s also, also, ZZzzzzzzzz.

Enough of that. Here's an easy kale recipe to make THIS WEEK, even if you don’t think you like kale. The basil, garlic and Parm, keep the pesto true to its name. Serve it with everything: on top of pasta… as a spread for crusty French bread… drizzled into pumpkin  soup.

Here’s the best part: it’s completely nut-free. There’s a reason why kale is the current media super star: It’s good for you. See that? I just hopped on the bandwagon.

And, you know, I hate bandwagons. 

Kale Pesto

Kale Pesto

prep: 15 minutes

you’ll need:
½ cup sunflower seeds, shells removed
2 garlic cloves, unpeeled
2 cups Lacinato (aka dinosaur) kale leaves, ribs removed and cut into ¼-inch ribbons
1 cup fresh basil
¾ cup Parmesan cheese
⅓ cup extra-virgin olive oil
salt and pepper to taste

let’s get to it...
Toast the sunflower seeds in a heavy skillet over medium heat, stirring often, for 3 to 5 minutes or until golden. Remove from pan and set aside. Add the garlic to the skillet and toast over medium heat for 5 to 7 minutes or until fragrant. Peel garlic and chop when cool. Place sunflower seeds, garlic, kale, basil and cheese in a food processor. Pulse 15 to 20 times, using a rubber spatula to scrape sides.
Slowly add olive oil with processor running until blended. Add salt and pepper to taste. Store in an air-tight container.

make-ahead: Spoon the pesto into ice-cube trays; freeze. When frozen, pop out cubes and store in a gallon-size Ziploc® brand storage bag for up to one month.


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