Creamy Kale Pesto
Uses from Broad Wing Farm Share: Kale
Shopping List: Bunched Flat Leaf Parsley, 1 cup raw almonds, 3 lemons for juice, bulb garlic, small container ricotta cheese, parmesan cheese, ***optional red chili flake, Kosher salt
Special Equipment: Food processor or strong blender
All Kale | Remove Stems by your fingers up the base of the kale to the top. Discard stems. If a bit of the larger tough stem remains towards the tip, simply cut it out with a sharp knife. Cut or tare kale into small pieces1 bunch flat leaf parsley | Stems removed (save in your freezer bag)1/3-1/2 cup raw almonds | Toasted in the oven until just brown2 med-large garlic cloves | Bottoms trimmed (save in your freezer bag)Juice from 1-2 lemons |8 oz ricotta cheese |½ cup grated parmesan cheese |Extra Virgin Olive Oil | Start with ½ cup¼ tsp red chili flake | ***optionalKosher Salt & Pepper | to tasteDirections
Put olive oil, garlic cloves, kale, parsley, juice of 1 lemon, both cheeses, chili flake, & 1 tsp Kosher salt in food processor & blend on high. Blend until very smooth & evenly processed (process with a thin steam of olive oil poured in as you go if needed). If using a blender, blend in batches for best results.
Allow mixture to set for about 10 minutes & taste. Adjust seasonings – more salt if needed, more lemon juice for brightness, etc. Blend again if needed!
Use as a dip with sliced Italian Sweet Peppers!
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