Kale is a super food and is readily available at most famers markets year round. It is a cold hardy crop and grows in hoop houses (type of green house) even in regions where winters are cold and frigid.

For pesto lovers who long for this yummy treat when basil isn’t as readily available, try this awesome alternative! You’re sure to be pleased.

As promised, here is my yummy Kale and Toasted Walnut Pesto recipe that I taught and demonstrated at my Winter Farmers market, The Old Winery Farmers Market!  Check it for more recipes at www.oldwineryfarmersmarket.com
Enjoy friends!

Kale and Toasted Walnut Pesto

1/2 c. plain walnuts
2 medium garlic cloves, peeled and ends trimmed
3 c. kale, chopped and de-stemmed
1/2 c. grated Parmesan cheese
1 cup olive oil
1/2 tsp. salt
1/4 tsp. pepper

Method:

1. In a medium sauté pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool about 5 minutes. I put them in the freezer to speed it up.

2. Pour oil in blender; add garlic, walnuts, cheese, salt & pepper, blend on high till thoroughly mixed.

3. Turn the blender off and put 1 cup of the kale in, blend on high; shut it off and press down and return to blending; repeat this will each cup of kale until it is thoroughly blended and it is a smooth consistency.

Use your kale pesto on pasta, meats or fish. For another super yummy way to use it, check out this link at Food Network http://www.foodnetwork.com/recipes/damaris-phillips/squash-tartlets-with-kale-pesto-recipe/index.html

Happy Day,
Jean