Versatile. Fresh. Bright. Super green. Delicious.
One of my favorite things about walking into a kitchen is the smells. Roasted garlic, chiffonade basil, tangy meyer lemon, vibrant california olive oil, roasted almonds. Kale does not arouse the same tantalizing response that these smells do, despite it’s popularity, yet it is the main ingredient in this simple condiment. Packed with antioxidants and vitamins, you won’t even feel guilty about adding parmesan cheese and spreading it on a ooey gooey grilled cheese sandwich. Use this on anything, never buy store bought pesto again, and maybe it will awaken your senses and change your whole day or night.
Ingredients:
1 meyer lemon, juiced
1/2 cup raw almonds, lightly toasted
1-2 large garlic clove, smashed
about 3 cups chopped kale (or, a big handful of leaves, torn roughly)
a sprig of basil
1/4 cup grated parm cheese
1 cup extra virgin olive oil
Directions:
In a food processor, pulse smashed garlic clove until chopped finely (about less than a minute). Add kale, toasted almonds, meyer lemon juice and parm cheese until combined, stopping to push down the kale on the sides a couple times.
With the food processor running on low, add olive oil in a steady stream until you get the consistency you want. I went with about a full cup of olive oil.
Add salt and pepper; taste; adjust as you like.
You may omit the cheese, pick different nuts or even use seeds instead. This turned out pretty garlicky so you may want to only use one clove. Use your blender if you do not have a food processor.
brigitte in the kitchen 