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Lifestyle

April 18, 2013

Vitamin-charged Pesto

Kale and walnut variation less costly than basil version

Kale is having its day. Kale Caesar salad is everywhere, and kale “pesto” is right behind it.

Rockport food blogger Heather Atwood says she is “happy for these kale updates, happy for anything vividly green and flavorful when basil and other fresh greens are not available.”

Kale is grown all year in many parts of the country, so it can often be found on a local farm, but the grocery store variations of kale work just as well, always vibrant and healthy when other green choices are not.

Pesto, the Genovese condiment that many of us have come to love, is a great way to brighten up everything from pasta to minestrone to a gourmet hamburger. The Italian version of pesto is made with basil and pine nuts. The term pesto comes from the Italian word “pestare,” which translates into “to pound or crush,” the traditional way to make pesto.

Much less expensive to produce, this kale adaptation of pesto has just as much power to brighten and elevate a dish as its Italian brother. Thanks to the vitamin-charged kale, this pesto is also a great way to toss an extra dose of “healthy” into a meal.

The earthy flavor of kale matches beautifully with walnuts, garlic and olive oil; Parmesan cheese is blended into the mixture, giving the pesto its trademark richness. Walnuts are a great lower-cost alternative to pine nuts in this recipe. A squeeze of lemon juice adds a dash of brightness.

Try making this kale pesto, traditional basil pesto or even a parsley pesto with almonds. Either way, you are sure to elevate your next pasta, soup or bruschetta to “super delicious and extra healthy,” says Atwood.

Kale Pesto

Ingredients

2 cups kale

1 clove garlic

1/2 cup walnuts

1/4 cup Parmesan cheese

1/2 lemon (squeezed)

1 cup olive oil

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