Winter Pesto

It is cold out there!
Infact today's storm disrupted work twice when the power went out and once when the hail was coming down so hard I had to stop and stare. It makes me wonder how the newly planted strawberries are fairing in such weather. I will have to go take a peak tomorrow.

Dinner needs to feed more than my belly tonight, it needs to feed my soul too. Winter Pesto does just that. Being that basil is out of season, I have chosen to use my sister's tried and true recipe which uses kale instead of basil.

Winter Pesto

Dairy Free:

1 bunch of Lacinato Kale

½ to ¾ cup olive oil

¼ cup of fresh Meyer lemon juice

1 cup of toasted Sunflower Seeds

4 cloves of garlic

1 tsp salt

Optional: ¼ cup Parmesan cheese (reduce the salt to ½ tsp)

In a three quart pot, boil water for blanching the Lacinato Kale. Have a medium bowl of ice water set aside for cooling the kale after it is blanched.

Strip the leaves from the stems of the kale and place them in the boiling water. Turn off the light and wait about 4 minutes, until the kale leaves are bright green. Using a slotted spoon remove the kale and dip it into the ice water to stop it from cooking. Remove it from the water and spin dry or pat dry with a cotton kitchen towel.

In a blender or food processor put ½ cup olive oil, the lemon juice, sunflower seeds, garlic, salt and kale leaves. Pulse and then blend until smooth. Add more olive oil if it needs to be creamier.

Store in a glass container or freeze. It will last for 3-4 days in the refrigerator and up to a month in the freezer.

If you like dairy you might add Parmesan cheese before blending the pesto for a cheesier flavor.

Top eggs, pasta, rice, quinoa or even a slice of whole grain bread with the pesto.

I add some Arame sea vegetables to the my dish of rice and pesto. Yum!

May every bite be blessed!