Kale and Basil Pesto

Kale and Basil Pesto
(Makes about 2 cups of pesto; recipe created by Kalyn when her garden was bursting with kale.)

Equipment:

You'll need a food processor to make this recipe successfully.  I use this Cuisinart Food Processor that I've had for many years.

Ingredients:

4 cups (tightly packed) chopped kale leaves

2 tsp. + 1/4 cup extra-virgin olive oil

6-8 large cloves garlic (to taste; I like this heavy on the garlic)

2 cups basil leaves

3 T fresh squeezed lemon juice (I use my fresh-frozen lemon juice)

1 cup coarsely grated Parmesan (If you only have fine-grated Parmesan, I would use a little less.)

salt to taste (I used about a 1/2 teaspoon of salt.)

Instructions:

Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale.  Give the kale a good wash in the salad spinner if it needs it and spin dry .  Heat 2 tsp. olive oil in a large non-stick frying pan and saute the kale just until it wilts, about 2-3 minutes over medium heat.

Put the wilted kale and garlic into the food processor (using the steel blade) and chop until it's finely chopped.  Then add the basil leaves, put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture.  When it's fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you'd like it (about 1 minute for me.)  

This pesto can be frozen in ice-cube trays or small mini-muffin tin cups.  I put the frozen cubes of pesto into plastic bags and seal with my FoodSaver.  The Kale and Basil pesto is a delicious addition to soups or salad dressings, stirred into hot rice or cooked beans, or it can be eaten with pasta.