Remember when kale was all the rage?
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.