Homemade Pesto

What do you do with heaps of fresh basil? Well, if you are one of our Vegetable CSA members you may be wondering this same thing. Fresh organic Italian sweet basil is excellent on sandwiches, pizza, and sprinkled over salad. But one of the absolute best ways to preserve that aromatic fresh taste of basil is to make pesto.

If you thought pesto was just made with basil, think again! You can make pesto out of a variety of greens including kale, carrot tops, radish greens, spinach, and turnip greens.

Pesto usually includes pine nuts, but you don’t need nuts if you don’t want to. I like using macadamia nuts but you can also use walnuts, pecans, or almonds.

Homemade pesto is easy to make and it can be frozen to use later! It’s perfect for a quick weekday meal. Pesto isn’t just for pasta (though that’s good too!).

Ingredients

2 cups packed torn kale leaves, stems removed (sub for basil or any green you like)

1 cup packed fresh basil leaves 

1 tsp sea salt 

1⁄4 cup olive oil 

1⁄4 cup macadamia nut pieces 

4 cloves garlic, chopped 

1⁄2 cup grated parmesan cheese 

Method

In a food processor, combine the kale, basil and salt. Pulse 10-12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor.

Add in the macadamia nuts and garlic and process again, then add the cheese and pulse to combine.

Enjoy!