Kale and Pepita Pesto
Yield: 6 Half Pints
8 Cups Roughly Chopped Kale Leaves
1 Cup Roasted Pepitas (or Unsalted Pistachios)
1 Tablespoon Lemon Grove Seasoning
1/2 Teaspoon French Grey Salt
1/2 Teaspoon Ground Green Peppercorns
1/4 Cup Finely Grated Parmesan Cheese
1 - 1 ¼ Cup Extra Virgin Olive Oil
In recent years, pesto has become part of our culinary vernacular. Some even call it a condiment, which we believe isn’t too far from the truth. While it was originally made with fresh basil and pine nuts, today we make it out of all manner of ingredients from our garden, adding nuts, oils, and seasonings to create our own signature flavors. This kale pesto is our favorite. It has a bold texture, and an incredible flavor that comes from the seasoning blend we use. We use it on sandwiches, in sauces and dips, and even add some to soups to give them a boost. And for those friends who claim they hate kale? Well, they’ll never know that’s what they’re eating! They’ll probably just think this is the best pesto they’ve ever tasted.
Place kale in the bowl of a food processor. Pulse several times, then add pistachios or pepitas, seasoning blend, and Parmesan cheese. Pulse few more times before slowly adding enough olive oil to achieve your desired consistency. Test seasonings and add salt and pepper if needed.
This pesto freezes well. Simply cover the mixture with a layer of olive oil before sealing and freezing. This will help to maintain the color, flavor, and texture of the pesto until ready for use.