Apparently there is a world wide kale shortage. All those green smoothies, kale chips, and miracle super salads using the latest “wonder food” has meant that there just isn’t enough kale being produced to keep up with demand.
I’m not sure I believe in “super foods” (a balanced diet full of fruits, vegetables, and grains, with a bit of meat and dairy thrown in sounds right to me!), but I do know that kale is yummy, and that my kids like it too. While there may be a kale shortage world wide, there certainly isn’t one here on the farm.
Country Boy was looking for idea to use up some kale when he came across the idea of kale pesto. We had it on pasta for dinner and the kids hoovered it up and went back for seconds. A sure sign of a hit!
8 kale leaves (more or less depending on the size)
3/4c olive oil
3 garlic cloves – peeled
1/3c toasted pine nuts
80g parmesan cheese – grated
1. Place all ingredients except parmesan, in a food processor and blend to the desired consistency (we like it a little chunky).
2. You may need to add a little more olive oil, depending on how you like your pesto.
3. Stir through the grated parmesan cheese.
4. Use where ever you would use traditional basil pesto. We served it on top of pasta for a quick and tasty meal.