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Recipe

Food Service and Home Version:

Kale Pesto

Yield: 1 ½ cups, ~50 1 tsp. taste test servings

Ingredients:

1 bunch of kale

¾ cup olive oil

1 Tbsp. fresh-squeezed lemon juice

1 cup parmesan cheese

2 garlic cloves

salt and pepper, to taste

Directions:

1. Blanch de-stemmed kale for 30 seconds and drain.

2. Purée garlic and kale in a food processor, gradually adding oil, parmesan, lemon juice, salt and pepper.

Note: For taste tests, use crackers or bread!

Source: Bon Appétit

www.VermontHarvestoftheMonth.org