Picked up some kale at your local farmers market? Looking for something to do with the kale you received through your CSA? Look no further!
Kale with toasted almonds is a combination that makes for a fabulously delicious and amazingly healthy pesto. Toss it with your favorite pasta for Meatless Monday, top chicken or fish, or serve with vegetables.
Recipe and photo by Gwynn Galvin, culinary consultant and creator of Swirls of Flavor.
Kale Pesto (with Almonds)
1 cup olive oil, preferably extra virgin olive oil
3 cups packed, stems removed, kale leaves, 3 ounces
1/2 cup toasted sliced almonds
1/2 cup grated Parmesan
3 large garlic cloves, chopped
1 tsp. grated lemon zest
1 tsp. kosher salt
Pour olive oil into blender. Top with kale leaves, almonds, Parmesan, garlic, lemon zest and kosher salt. Puree until blended. Refrigerate until ready to use.
Makes 1 1/2 cups pesto.
Tip: You can make a double batch and freeze it in ice cube trays for a taste of summer long after the leaves are gone!
Gwynn Galvin, chef and blogger, is delighted to share her original recipes on Jersey Bites. Born and raised in Jersey and a lifetime resident of Bergen County, Gwynn is Jersey through and through! Having been in the culinary field for more than 20 years, you can say that Gwynn is definitely well seasoned. With over a decade as Test Kitchen Director for a nationally published magazine as well as working for major food corporations and being partner and chef of a family-owned cupcake shop, Gwynn is also the creator of her blog, Swirls of Flavor. Her award-winning recipes have been featured in national ad campaigns, cookbooks, magazines, social media and on the internet. If you’ve ever made a recipe that was on the package of a food product or in a magazine or cookbook, chances are you’ve already made one of her fabulously delicious recipes!