Kale Pesto

 We planted garlic last year about this time and wondered if it would be okay since garlic is usually planted in fall.  It wintered just fine and now it is ready for us to harvest.

Earlier this week I went out to the garden, cut some kale off the plants, pulled a bulb of garlic and and had pesto made in minutes.  Pesto is delicious to eat in many different recipes and today I am sharing how I made the pesto and how I served it. Pesto was traditionally made with a mortar and pestle, but I made it simply with a food processor.  

• 1 good handful of fresh kale (I cut about 8 large leaves) roughly chopped
• 2 cloves fresh garlic (crushed)
• 3/4 cup toasted walnut halves
• juice of 1 fresh lemon
• 1/2 cup parmesan
• olive oil (about 1/4 cup)
• salt and pepper to taste

1. Place kale, garlic, walnuts, lemon juice and parmesan cheese in a food processor.
2. Pulse until a paste begins to form.  
3. Add a drizzle of olive oil and pulse.  Add more olive oil until you have the desired consistency.
4. Season with salt and pepper.  Refrigerate.

 Kale Pesto Cream Pasta

• 1 cup heavy cream
• 1/4 cup butter
• 8 ounces pasta (cooked according to directions on package)

1. Heat together heavy cream and butter and simmer 5 minutes.
2. Use enough enough heated cream sauce to just coat pasta.
3. Add enough pesto to create sauce, stir well, sprinkle with parmesan cheese and serve!