Friday, May 20, 2011

Ortine's Kale Pesto

Green Kale from LFFC member farm Autumn Blend Organics.

This vegan kale pesto is a creation of Sarah Peck, CSA site host and owner of Ortine in Prospect Heights, Brooklyn. It was originally published in Prospect Heights Patch (click here to view to article). Sarah recommends using this recipe on pizzas and pastas. Leftovers can be frozen for up to a month. Enjoy!

Ortine's Kale Pesto
1 to 2 bunches kale, tough stems removed, roughly chopped
½ cup of your favorite nuts (Sarah uses almonds and also recommends walnuts)
¼ cup extra virgin olive oil
2 cloves garlic
Salt and freshly ground black pepper

1. To roast the nuts, preheat the oven to 375 degrees. Roast the nuts on a baking sheet until fragrant and slightly brown, 5 to 8 minutes. Let cool.
2. In a large pot, season 2 quarts of water with 1 teaspoon of salt. Add the kale and boil just until tender, 2 to 3 minutes. Drain and let cool, then squeeze out the excess liquid.
3. Transfer the drained kale and roasted nuts to a food processor, add the oil and garlic and process to the desired texture (a rougher or smoother pesto). Season with salt and pepper to taste.

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