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Garlic Scape & Kale Pesto

We like to make puree out of just about any sort of brassica greens here, but the kale was hitting a high just about the time the garlic started to scape and one of our apprentices had a moment of kitchen genius at lunch one day and threw the two together in the blender. Delight!

Ingredients:

Kale, stripped off its ribs

Handfuls of garlic scapes (preferably chopped up some so that they don't bind in the blender- though we have it on good authority that the meat grinder attachment for the kitchen aid works well on scapes)

Salt

Olive Oil and/or butter, softened

Good black pepper

Optional additions: toasted nuts: pecans, walnuts or pine nuts; parmesan cheese (though we always just add this individually)

Directions: Toss everything except the salt into a blender or food processor and work until smooth. Salt to taste (remember that kale is naturally salty so a little goes a long way). You may add your optional additions at the end as well and blend again until smooth.

Serve on pastas, grains or as a spread on good bread. It makes a beautiful addition to tomato sauces or cheese sandwiches. We like having a jar in the fridge for snacking and putting a few jars in the freezer for the winter (I don't add the cheese or the nuts when I'm freezing it).

1 Comments »
Philadelphia Restaurant said,
6/20/2015 @ 5:57 am
I know that kale used in pesto but I haven’t tasted it yet. This looks so delicious!!! I want to make pasta and sandwich with this pesto. Healthy and yummy – a total winner! Rio Cobre
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