It still is here at the farm. Its still dumbfounding to watch tiny little seedlings hang on for dear life and grown into sturdy tree-like plants through late frosts, hail, burning summer heat, and hungry bugs all season and even through December and beyond.
As I write this, I’m thinking of a jaunt out to the mostly dead garden to pick a few bunches of Tuscan leaves to make this kale pesto recipe. I won’t make a dent on those plants – there will be plenty for soup, salad, or whatever I can think of next week, even under a blanket of snow. I’m going to take a break from the garlic scape pesto we somehow still have in the freezer, and punch up the vitamin factor in this kale pesto.
A batch of kale pesto is really delicious on hot, buttery spaghetti noodles, crusty baguettes, too.
1bunchLacinato kale (also know as Tuscan or Dinosaur kale. Non-curly kale)
1/4cupextra virgin olive oil
1/4cupgrated Parmesan cheese
juice of one lemon
Bring a pot of water to boil. Add 1 teaspoon of kosher salt once its boiling. Blanch kale leaves in the salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs. Let kale cool slightly; wring out excess water with your hands.
Blend pistachios, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale, cheese, lemon juice. Purée, adding water 1 Tbsp. at a time as needed, until its as smooth as you like your pesto. Add salt to taste.
Stir heaping spoonfuls into hot, buttered pasta or into hearty, brothy soups.