Saturday, August 15, 2015

Kale And Herb Vegan Pesto
Freezing Garden Pesto For Winter
Another Great Weekend Project!

Make pesto with kale and your favorite herbs, freeze for winter.

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It's Time to Harvest Kale and Herbs
Last weekend we made and canned Tomato Salsa with Blistered Padron Peppers. Here's another great weekend project to preserve your summer harvest.

To look at it, my garden kale is absolutely gorgeous but it's also that time of the season that the aphids start to attack the bottom of the leaves. They seem to be bathing in the organic insecticidal soap that we spray that's supposed to deter them but at some point I just have to accept that it's time to harvest it all and get ready for the fall crop. 

Late summer kale in northern California

My herbs are beginning to flower and bolt so they need to be harvested as well. Here's a great way to save your kale and herbs while, at the same time, having a versatile go-to seasoning for quick winter meals .

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Kale and Herb Pesto
Vegan, Gluten Free, Dairy Free
makes more than 1 cup

2 cups packed de-stemmed and sliced kale
1 cup packed herbs such as basil, cilantro, or parsley
1/3 cup English walnuts
3 cloves garlic, chopped
3/4 teaspoon salt or to taste
1/3 cup extra virgin olive oil
2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 tablespoon lemon zest 

Place all ingredients in a food processor with an S blade and process until smooth but do not over process.

Use 2 cups of kale to 1 cup of herbs

Place all ingredients in the food processor

Process until smooth but where you can
still see tiny pieces of kale leafs and herbs

The pesto is now ready to use or freeze.

To freeze, place round tablespoons of the pesto on a cookie sheet and place in the freezer until the pesto hardens.

For easier removal, place pesto on a silicon sheet or parchment.

Once frozen, place the individual frozen pesto balls into a freezer bag and pop in the freezer for later use. Don't forget to mark it with the date and contents.

Defrost and use to flavor sauces, soups, beans, veggies, pasta, rice, and just about anything. 

For more tips on how to make pesto and many other healthy plant-based recipes, download my eBook, Health Begins in the Kitchen available on Amazon or iTunes

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