Stretching the Pesto

This is a yummy, nutritious way to stretch your basil into a great pesto!

2 cups kale leaves, stems removed, roughly chopped
1/2 cup walnuts, chopped
3-4 garlic cloves, minced
2 cups basil leaves, roughly chopped
1/2 tsp sea salt
1/2 cup good olive oil
1/2 cup parmesan cheese, grated

Briefly steam kale in steamer basket (about 30 seconds), then dunk into ice water to stop cooking. Drain.

Add kale, basil, walnuts and garlic to food processor. Process about one minute. Slowly add olive oil until pesto is smooth.

Stir in parmesan cheese.

Serve over pasta, or freeze in flat quart-sized Ziploc bags (as a thin slab of pesto).

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One response to “Stretching the Pesto

  1. If only I had Kale! I have tons of Basil! This year I used “Greek Columnar Basil” and it is awesome! The more I pick the more it grows and NO pests, has not bolted all summer and fall! Tasty and pretty! Lovely looking bush! I don’t know if it would do as well there but it is “THE Basil” for Texas!

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