We’ve been making more of an effort to use up everything we purchase when food shopping. That does get to be a challenge between the buying ahead that happens during the Winter months (in case weather prevents us from getting out) and shortages caused by COVID. This week I had quite a bit of Lacinto Kale left from a cooking class that I took – classic Amy-overbuying – so I wanted to find some way to use it that didn’t necessarily involve soup or salad.
Love and Lemons food blog is a great resource for cooks, especially ones interested in vegan/vegetarian cooking, although you don’t have to be either to enjoy these food ideas. Needless to say, I found a quick, easy way to use up our excess kale and we have some delicious pesto on hand for adding to soups and pizzas as well as pasta.
- 1/2 c pepitas (I had pignoli nuts in the pantry so used those up)
- 1 small clove garlic
- 1/4 c grated parmesan cheese or 1 TBSP nutritional yeast (I used the cheese)
- 1/4 tsp sea salt
- Freshly ground black pepper
- 2 packed cups curly kale (I used up my Lacinto kale)
- 2 TBSP lemon juice
- 1/2 c extra virgin olive oil
- Using a food processor, pulse the pepitas (or whatever nuts you decided on) and garlic until they are ground up.
- Add the cheese or nutritional yeast, salt and several grinds of black pepper and pulse again.
- Add the kale and lemon juice.
- With the food processor running, drizzle in the olive oil and process until combined. Season to taste (also noted in the original: if the kale pesto tastes too bitter add 1/4 tsp maple syrup or honey – I didn’t need to do this).
Keeps in the fridge for up to 3 days; can also be frozen for up to 2 months.