Kale Pesto

Just before the announcement of ECQ and when the pandemic scare became really apparent, our family were enjoying highland produce care of Michelle of MyMomFriday.  One of our favorite veggie to order from her is the Kale and Spinach.  We used to have kale plants but for some reason, it didn't thrive.  Hopefully we can start growing it again and many other veggies.

Leafy kale is considered as a superfood (in the range of spinach) and is filled with  fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems.  You can enjoy it on salads and I love it for juicing as well.


Our family loves Pesto Sauce and I have compiled a couple of Pesto recipes in this blog.  With the help of a good blender, and some fresh leaves, nuts and olive oil, you can't go wrong in whipping up something yum and healthy for the family to enjoy.  This is one of the easiest to make and can be stored in the fridge and can be used in many other dishes, more than using as a pasta sauce.  You can add to your chicken sandwich spread, egg salad dressing or to coat your baked meats.

For us, we love it as it is, and we just top our pasta with some chicken or any baked or fried meat.

I'm sharing some other recipes that I have about pesto.

Gastronomy by Joy's Pesto Recipe (using cashew nuts)

Traditional Trofie al Pesto Genovese

Malunggay Pesto

Basil Pesto with Truffle Oil

Next, is this sure ball, fool-proof Kale Pesto

Kale Pesto

Ingredients:

10 kale leaves stem removed (I used curly kale)

1 tablespoon pine nuts (or any nuts)

1/2 clove garlic roughly chopped

1 tablespoon freshly grated Parmesan cheese

1/4 teaspoon salt

3 tablespoons extra virgin olive oil

a large bowl of water

ice cubes

Procedure:

1. Fill a large bowl with ice and water and put it in the fridge.

2. Bring a large pot of salted water to a boil and blanch the kale for about 3 minutes, remove, and place in the ice bath to stop the cooking process.

3. Drain, place the leaves on paper towels, and blot away the moisture.

4. In the bowl of a food processor, put the kale, pine nuts, garlic, Parmesan, salt, and pulse until coarsely chopped.

5. Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.

6. Taste and add more salt or extra virgin olive oil if necessary.

7. Store the kale pesto in a jar or airtight container in the fridge for about a week.

ENJOY!