We spent this past weekend at my parent’s house in the Berkshires. It was so relaxing to be back in the countryside and the leaves were at the height of their fall beauty. On Saturday we visited the Great Barrington Farmers market where my mom gathered local bounty for a casual lunch. Amongst her well selected spread was a tub of the best pesto I have ever had. Kale pesto. I made a batch almost immediately upon returning home, and we’ve been using it with everything. It’s great on eggs, baked over fish, and is especially yummy in this fiber filled salad of white beans and arugula.
for the pesto
ingredients: 1 bunch of organic lacinata kale, 1 organic lemon, 1/2 cup of walnuts (or pine nuts), 1/2 cup olive oil, 2 cloves of garlic, parmesan cheese (optional), salt to taste.
to prepare: toast walnuts in a skillet over medium heat, until they turn golden brown. wash kale thoroughly and cut into medium sized pieces. place in food processor (you can use a mortar and pestle for a more rustic pesto if you’d like), along with 2 cloves of smashed and roughly minced garlic, 1 tsp of lemon zest, walnuts, parmesan cheese if using and sea salt to taste. as the food processor is running, add olive oil in a light stream. keep blending until you’ve achieved your desired consistency.
for the salad
saute 1 cup of white beans (cannellini, navy and butter all work great) in a skillet with a glug of olive oil. add a heaping tablespoon of pesto and cook for another minute or two. plate over a bed of arugula. enjoy!