My veggie garden has been over-run with kale and basil lately so, I decide to make some fresh pesto to enjoy for dinner and to freeze for future meals. I initially thought I would just use Kale but after seeing Elle’s post on her blog accordingtoelle, I was inspired to use up as many greens as possible. The mix of basil and kale is a lovely balance to be enjoyed year-round. I also added almonds rather than pine nuts and used Pecorino rather than Parmesan cheese to give the pesto a different flavour from the usual basil pesto.
I look forward to using this pesto on a variety of different dishes including chicken, fish and roasted vegetables.
What are you going to do with your pesto other than use it on pasta?
This is a great recipe to keep the flavour of kale going throughout the year. I freeze this pesto in ice cube trays and then pack the cubes into a freezer-safe container.
- 7 cups prepared kale, stems removed and coarsely chopped
- 1 cup fresh basil, loosely packed
- 1 cup sliced almonds
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 cups Pecorino cheese, freshly shredded (plus more for garnish if making pasta)
- 1-1 1/4 cup olive oil (depending on consistency)
- Place kale, basil, almonds,lemon juice and garlic in a food processor and process until reaching a fine consistency.
- Add Pecorino cheese and process briefly.
- With the motor running, slowly add the olive oil to the mixture until the consistency is thick but somewhat smooth.
- Note: Yours may require slightly less or more olive oil depending on the variety and amount of kale.