Yield: ~ 3 cups
2 bunches Bacon Select Produce’s kale, tough stems removed
4 oz (0.25 lbs) grated Pecorino Romano cheese
½ c raw walnuts
2 large garlic cloves, cut into pieces
½ c plus 4 tsp extra-virgin olive oil
Salt and freshly-ground black pepper, to taste
Steam the kale for 5 minutes, then drain. Place the steamed kale, cheese, walnuts and garlic in a food processor fitted with the blade attachment. Process while slowly drizzling in the olive oil. Scrape down the bowl as needed to get all the kale puréed. Season to taste. Pesto keeps up to a week refrigerated. You may also freeze it in ice cub trays. After the cubes have frozen, pop them out and stick them in a freezer bag — you'll have easy access to kale pesto for the next three months!
Adapted from www.abakinglife.blogspot.com
2 bunches Bacon Select Produce’s kale, tough stems removed
4 oz (0.25 lbs) grated Pecorino Romano cheese
½ c raw walnuts
2 large garlic cloves, cut into pieces
½ c plus 4 tsp extra-virgin olive oil
Salt and freshly-ground black pepper, to taste
Steam the kale for 5 minutes, then drain. Place the steamed kale, cheese, walnuts and garlic in a food processor fitted with the blade attachment. Process while slowly drizzling in the olive oil. Scrape down the bowl as needed to get all the kale puréed. Season to taste. Pesto keeps up to a week refrigerated. You may also freeze it in ice cub trays. After the cubes have frozen, pop them out and stick them in a freezer bag — you'll have easy access to kale pesto for the next three months!
Adapted from www.abakinglife.blogspot.com
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