New Hampshire CSA
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Recipes we love...
I was listening to NPR the other day and this lady came on to talk about what you
could do with leftovers.
She mentioned using leftover greens to make a pesto!
Apparently, pesto is really a combination of a leafy green, a nut, and a cheese.
Last night I had kale, walnuts, and swiss cheese that we bought at the Hannafords deli.
So here's my recipe:
Kale Pesto
1 bunch of Kale greens (save stalk for later cooking)
1/4 - 1/2 cup of walnuts
1/4 - 1/2 cup of olive oil
2 tbsp Lemon Juice
1/4 - 1/2 cup swiss cheese (Are you a vegan? Leave the cheese out!)
3 cloves of garlic (feel free to substitute any fresh herbs here. I used tarragon and it was divine)
Salt and pepper to taste.
Start off by blanching the kale. Bring a pot of water to a boil. Place the kale in the water. When the water return to a boil, remove the kale and pour off the water. Add the blanched kale and all other ingredients to a food processor and blend until smooth, creamy, and delicious.
Want to save some for later? Leave the cheese out and freeze!! If you're making a large amount, then think about freezing in ice cube trays. Why? Because next time you only need to use what you need!
To accompany the pesto I made squash pancakes from the recipe I found here: http://soupbelly.com/2010/06/17/super-easy-zucchini-pancakes/
Enjoy!
Scott.
She mentioned using leftover greens to make a pesto!
Apparently, pesto is really a combination of a leafy green, a nut, and a cheese.
Last night I had kale, walnuts, and swiss cheese that we bought at the Hannafords deli.
So here's my recipe:
Kale Pesto
1 bunch of Kale greens (save stalk for later cooking)
1/4 - 1/2 cup of walnuts
1/4 - 1/2 cup of olive oil
2 tbsp Lemon Juice
1/4 - 1/2 cup swiss cheese (Are you a vegan? Leave the cheese out!)
3 cloves of garlic (feel free to substitute any fresh herbs here. I used tarragon and it was divine)
Salt and pepper to taste.
Start off by blanching the kale. Bring a pot of water to a boil. Place the kale in the water. When the water return to a boil, remove the kale and pour off the water. Add the blanched kale and all other ingredients to a food processor and blend until smooth, creamy, and delicious.
Want to save some for later? Leave the cheese out and freeze!! If you're making a large amount, then think about freezing in ice cube trays. Why? Because next time you only need to use what you need!
To accompany the pesto I made squash pancakes from the recipe I found here: http://soupbelly.com/2010/06/17/super-easy-zucchini-pancakes/
Enjoy!
Scott.
I got this email from our member Scott recently, great
ideas!