If you haven’t been able to tell by now, I love pesto.  And, I love trying new types of pesto.  Tonight’s dinner – Pasta with Kale Pesto and Peas.  Cammy suggested adding the peas, good choice!

The kale in my garden has loved the cool spring weather.  It is the first time I have gotten kale to grow well for me.  I did not plant much since it has always been a bust, but my 4 plants are beautiful and healthy.

I also have some walnuts in the house, left over from another cooking project, so, kale walnut pesto it is. Cam so loves pine nut based pesto, I was curious to see how he would respond to this twist. I have to say that even I was a little skeptical as to how it would taste, but it was amazing!  Cammy ate all of his plate. You have to try it!

I  do have an admission to make, I have no idea where I got this recipe.  I just found the printed page with no reference on it.  So, to whomever this recipe is from…thank you!

Kale Pesto

from unknown

2 cups packed kale leaves (from the garden)

1/2 cup toasted walnuts*

2 Tbsp grated parmesan cheese or grana padano

1 garlic clove, chopped

2 Tbsp lemon juice

1/2 tsp Kosher salt

1/4 cup olive oil

Directions

Place all of the ingredients in a food processor.

Puree until smooth.

Serve with pasta and grated parmesan.

Makes 1 cup of pesto, enough to make 4 – 6 pasta servings.

*Toasted walnuts: Heat oven to 400F.  Place walnuts on a baking sheet and cook for 5 minutes.

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