Meatless Monday: Kale Pesto
The Recipe: Kale Pesto
Why We Love It
With the abundance of fresh basil, classic pesto is a summertime favorite. Dana kicks up the traditional version by using half kale and half basil. She also replaces pine nuts with toasted walnuts to give the pesto a unique nuttiness and removes the parmigiano reggiano cheese to make it vegan (though, it would be great if you left it in). Toss it with warm pasta and a splash of pasta water, spread it on sandwiches, or just dig in with some crackers for a simple appetizer. The best part is that it comes together quickly in a food processor and you can make a ton and freeze it for later.
The Chef: Dana Bueno
Former Owner and Bake, Dana’s Bread
Dana has a wonderful story - the former owner of an organic, whole-grain bakery in Illinois (where she subsequently met her husband, a favorite customer), she now chronicles her cooking, baking, and wine drinking pursuits on her blog, BuenoVida, while taking care of her family. Her natural and healthful philosophy in cooking carries over from her days as a bakery owner and we love her fresh approach to putting delicious food on the table.
The Tip: The Best Way to Freeze Pesto
You’re going to want to make extra of this pesto when the produce is best, use what you need, and save the rest to enjoy throughout the year. Instead of freezing everything in one container, try out this trick:
Freeze your pesto in ice cube trays. Once it’s frozen, put the cubes in a zip-top bag and store back in the freezer. Now, you can pull out the amount you need every time.
This technique also works great for tomato paste (though we recommend the tubes) and chipotles in adobo sauce (store 1 chile and some sauce in each cube). The smaller cubes will thaw faster than a bigger portion and you can enjoy a summertime meal any time of the year.
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