I recently needed some pesto for a recipe and thought I would pick some up ready made at the market. Oops! I forgot, basil is a warm weather plant, and it and its pesto are hard to find around here in winter. No problemo. It’s easy enough to make pesto from scratch with kale. Like its basil pesto cousin, kale pesto is terrific with pasta, potatoes, sandwiches, and with any and everything which calls for pesto. Kale can have its own strong taste, so to balance it we’re adding some lemon zest and lemon juice to the pesto, along with toasted almonds, garlic, Parmesan, and extra virgin olive oil. Unlike basil pesto, kale pesto doesn’t turn dark right away either. It stays vibrant green for days in the fridge. Enjoy! To toast almonds, heat them in a single layer in a small sauté pan on medium high to high heat, stirring occasionally. When the almonds begin to brown remove to a bowl to cool. The whole process only takes a couple of minutes, so keep an eye on them! They can go from lightly toasted to burned quickly. Use mixed in with pasta or rice or as a topping for chicken, beef, or seafood.
