Kale Pesto anyone?

Yes this may seem a little too much. You may say that there must be a little too much kale around, or that it just seemed so fresh that it was asking for a fresh new recipe.

I decided to make kale pesto - perfect item to be stored and pulled out later in the week for a quick dinner.

Ingredients

• 3/4 cup pine nuts,

• 1 bunch kale,

• 2 handfuls basil

• 9 garlic cloves.

• 1/3 cup olive oil

• 2 tsp Lemon juice

Method

Put cut kale in hot water for 10 or so seconds to soften but not cook.

Then grind the kale in a food processor.

At end of the grinding, add about 1/3 cup olive oil and 2 tsp lemon juice.

Stir well and store in a jar (or eat right away!)

I think the pine nuts were too much in my first batch - but it all smelled heavenly and tasted great.

-Nita. S, Los Altos