City Palate

The Harvest Issue - September October 2017

Baby Kale & Basil Pesto
Baby Kale & Basil Pesto.html

July/Aug 2014

from Julie Van Rosendaal

3 c. baby kale

1 c. fresh basil

1/2 c. sliced almonds, lightly toasted

1 c. freshly grated parmesan cheese

2-3 garlic cloves, crushed

juice of half a lemon

1/2 c. extra-virgin olive oil

freshly ground black pepper

Tear the kale into pieces, discarding any tough stems. Place in the bowl of a food processor along with the basil, almonds, parmesan, garlic and lemon juice and pulse until well mulched. With the motor running, pour in the olive oil, blending and scraping down the side of the bowl, until well blended and roughly smooth. Season with pepper.

Serve immediately or refrigerate in a jar for up to a week. Makes about 1-1/2 cups.


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