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Kale Pesto

My garden doesn't produce much in the winter, but I can always eat kale.
After a while, too much of a good product can become a little rare, and I struggle to find ways to use it.
I've made basil pesto, arugula pesto, spinach pesto, and even cilantro pesto over the years, but I hadn't thought of making kale pesto until I made butternut squash soup. one day I wanted a dollop of homemade pesto with it.
Now I ask you. what could be better than pesto with vegetables, garlic, nuts, cheese and olive oil rolled in delicious pasta? You can add lemon juice or red pepper flakes to spice it up a bit, but those are the basics. So why not cabbage?
It turns out why not on the highway . It's a healthy scoop of greens to complement winter soups and stews. It also tastes really, really good. I think you should try it.

Kale Pesto from Christine
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4 to 6 cups (about 6.5 ounces) young cabbage leaves, ribs removed, chopped
1 large clove of fresh garlic, minced and crushed
3/4 cup chopped toasted walnuts
3/4 cup grated Parmesan cheese
1/2 cup olive oil or nut /olive oil mixture
Juice of 1 Meyer lemon
1/2 teaspoon gray sea salt
freshly ground black pepper to taste

Place the kale, walnuts, garlic and cheese in a food processor and pulse until well combined.
With the machine running, pour the oil through the pouring tube until the pesto is smooth and the spoon is moistened. You know, like pesto.
Add lemon juice and pulse a few times and taste. Adjust seasoning with sea salt and black pepper, grinding until combined.
Remove from food processor and pour into a container with a lid. Use within a week.
Mix soups and stews, serve with hot pasta, sprinkle with vinaigrette. All is well and good for you .

For this recipe I used red Russian cabbage and lacinato . Take only tender young leaves; bigger, older can be extremely difficult.
Remove the leaves on both sides of the center before using. (My chickens love ribs.)
I like to freeze pesto that I won't use within a week. Here is a method by which you can manage the melted parts. spray plastic freezer cups with a little cooking spray, wipe lightly with a paper towel, and pour in pesto, pressing to remove air pockets. Freeze until solid, then remove frozen pieces and place in top freezer to prevent freezer burn.

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