Happy Meatless Monday!! This is a recipe that I discovered last year and thought it was just right for Meatless Monday!!!
I love pesto. What’s not to love basil, cheese, olive oil? Seriously- it’s good stuff. There is nothing like fresh basil in the summer. Yum-mo. But its winter. I try to eat seasonally. By that I mean, I look to buy food that are fresh that season. Enter my new best friend kale. Kale can be grown well into winter. This makes it an ideal veggie for so many reasons. Aside from its many nutritional benefits it makes a wonderful pesto! It doesn’t taste like its basil counterpart, but it is as equally delicious.
- 1 bunch of kale
- 5 cloves garlic (you can use less, I love garlic and you never know when a vampire might show up)
- 1/4- 1/2 c parmesan cheese (Vegan? Skip the cheese, please)
- 1/4 c (more or less) olive oil
- 1/4 c warm/hot water
- Juice of 1 lemon
- 1/4 c pine nuts (or walnuts, pine nuts can be pricey)
- Salt and pepper to taste
Once this was made I stored it in a Tupperware container. To preserve pesto pour a small amount of olive oil on top (optional- I didn’t as I don’t anticipate it will make it very long).
Now what to do with the pesto?! The options are endless. Do not grab a spoon and eat this from the container (though you will be tempted).
This pesto works will with:
- Bread as a first course or snack (a warm baguette)
- On pasta (pictured)
- Roasted veggies
Do you have any favorite pesto recipes? Let me know, I’m always looking to collect some.