As with traditional Italian basil pesto, kale pesto can be used as a spread for sandwiches or as a sauce for pasta. The lemon juice and mint make this especially light and refreshing on a hot summer day.
cooking with friends kitchen
6 garlic cloves, peeled and crushed
½ cup olive oil plus 1 tablespoon olive oil
4 cups kale, washed and tough stems removed
½ teaspoon kosher salt
½ cup grated parmesan cheese
½ cup fresh mint leaves, washed
Juice from one lemon
Pepper to taste
Heat 1 tablespoon olive oil in a small saucepan. Sauté the garlic for a minute or two. Transfer to a Cuisinart with the olive oil, kale, salt, cheese, mint, lemon and salt and pepper. Puree for several minutes until smooth.
Serve over pasta with a handful of cooked garden peas and mint as pictured above.