Kale & Walnut Pesto

This version of pesto is particularly good over roasted root vegetables, but it works great over whole wheat pasta, too. You can also used it as a dip. If you plan to freeze it, add the cheese only after the pesto has thawed, when you are ready to serve. Shareholder (adapted from the Seed Savers Calendar, 1998).

Ingredients

• ¼ cup chopped walnuts
• 1 tbsp plus ½ tsp sea salt, divided
• ½ pound kale, coarsely chopped
• 2 cloves garlic, minced (about 1 teaspoon)
• ½ cup extra virgin olive oil
• ½ cup freshly grated Parmesan cheese (about 1½ ounces)
• freshly ground black pepper

Instructions

1. Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to over toast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
2. Bring two quarts of water to a boil. Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
3. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining ½ teaspoon salt, and pepper.
5. Serve hot.