(This recipe was adapted from Vegetarian Times magazine: Kale-Pecan Pesto in the January/February 2011 issue, page 81)
1 bunch kale, tough stems removed, leaves torn into smaller pieces
1/3 cup walnut pieces
1-2 cloves garlic, peeled
1/3 cup olive oil
3 Tbs freshly squeezed lemon juice
zest of 1/2 lemon (optional)
1/4 tsp. salt (or more to taste)
Cook kale in large pot of boiling water 2-3 minutes until wilted and bright green.
Drain and cool.
In a blender or a food processor, blend walnut pieces and garlic, until finely chopped. Add olive oil, kale, lemon juice, salt and lemon zest and blend until smooth. If the paste becomes too thick you can add little bit of water to achieve desired consistency.
I served this Lemon-Kale Pesto over Farfalle (Bow-tie) pasta. It was zesty, fresh and full of flavor.
The winner of the Teeccino Giveaway is comment number 25.
Congratulations to Coconat! Please, email me your address and full name so I can send you your prize. (czech.vegan (at) yahoo.com)