This recipe coincides with the Meals Box delivered July 22-23, 2015
Ingredients:
1 bunch of Kale, thick stems removed
3 cloves of Cured Elephant Garlic
3/4 cup lightly toasted Pine-nuts or Walnuts
1 bunch of Fresh Basil
½ Candy Onion
½ cup grated Parmesan Cheese
Salt and pepper to your taste
Juice of one Lemon, or ½ cup Lemon juice
At least 1/3 cup Olive Oil, you may need more to get a creamy consistency
Directions:
Bring a large pot of salted water to a boil. Put all of the kale (stems removed) in the boiling water and let it go for about 30-40 seconds. Then, transfer the kale to a strainer and run under cold water to stop the cooking process all together. Once the kale is cool, squeeze out the excess water and set aside just for a few seconds. With a food processor combine the garlic, toasted nuts and onions. Pulse these ingredients together until they are all very small particles. Next add the kale, basil, parmesan and lemon juice. Turn the processor on and then drizzle the olive oil in until you reach a smooth creamy consistency. Taste and adjust salt and pepper to your liking. This pesto can be used to make a fantastic cold chicken or pasta salad, a quick and easy hot pasta dish, or even just as a dip!
