With this hot spell here in the lower mainland, my garden has gone crazy. So much so that I have way too much lettuce and kale to eat. But I am not complaining. A few days ago, I went to the farmers market and got an amazing deal on basil, such a fantastic deal I loaded up my bag with it. But now what? Well, you can never have too much pesto. Pesto is the perfect sauce to make a big batch of as it lasts for a long time if you store it right. I save half my batch in a jar with a thick layer of Olive oil on top, and the other half I freeze for the winter time.
Kale pesto drizzled on heirloom tomatoes
Ingredients:
Basil
Kale
Garlic
Almonds
Parmesan Cheese
Olive Oil
Salt
Method:
Throw it all in a food processor and blitz until smooth. Use right away or store in a sealed jar with a thick layer for later.
