Yes, it’s good! My CSA included a recipe for kale pesto a couple of weeks ago and we decided to try it. We’ve had it twice over pasta for supper and I also froze a batch this afternoon. In our house, it’s also a magnet for babies:
G being a goof and T backlit — oh well. They love the kale pesto! Tonight was a straight from the table into the tub night:
G now officially has enough hair for a mohawk!
Here’s my version of the kale pesto recipe, which I adapted because I can never leave any recipe untouched…
2 cups of kale, torn into pieces (about 3 to 4 leaves)
1/3 cup grated fresh parmesan
1/4 cup shredded, unsweetened coconut
1/4 cup olive oil, with more as needed for consistency
1/4 cup pepitas
seasalt to taste
Combine together in food processor or blender and blend until smooth.
My husband wants to add garlic to the next batch, but I don’t think it needs it. I’m quite enjoying the break from the garlic in every supper routine that we’ve had with so many scapes and heads of green garlic from the CSA.
This was supper:
And, just because it’s pretty, here’s a picture of dessert, too: