One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. When you have abundant of freshly grown basil, you have to make pesto ! Homemade pesto is the best because you can substitute ingredients at hand and create unique flavor profiles with what’s in season. I love to add dollop of it on my veggies, pasta, salads, eggs, bread, pizza, and sandwiches. You can whip this sauce up in five minutes and you have crazy fresh healthy pesto! I usually make various types of pesto and freeze some to get through the winter. I highly recommend freezing this homemade pesto in silicone ice cube trays and once they are frozen, remove and store in an airtight container or ziplock bags in the freezer. Hope you all get to try this delicious kale basil pesto!
4 cups stemmed kale leaves
3 cups fresh basil leaves
1/2 cup toasted walnuts
1/4 cup freshly grated parmesan cheese
3/4 cup EVOO
4 garlic cloves, finely chopped
1 tsp coarse sea salt (adjust to taste)
1 tbsp lemon juice
In food processor, combine all the ingredients (kale, basil, 1/4 cup oil, garlic, cheese, salt). Process until a finely chopped paste forms. Pulse couple more times until everything is uniform. Transfer to a medium bowl. Stir in lemon juice and 1/2 cup oil until combined. Use this pesto to make your salads, pasta, pizza, baguettes or sandwiches.
Notes – Pesto can be made ahead of time; stored in refrigerated in an airtight container up to 3 days.