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Kale and Basil Pesto

June 7, 2013

Well it’s another week of fresh box…

which means more new recipes! It’s amazing how much receiving a box of fresh produce motivates me to cook more! I’m having a lot of fun discovering new vegetables to love, but nothing is more exciting then when they place the box in your car and the whole car instantly smells like a familiar produce. This week that smell was overwhelmingly basil!

One of the first things I do when I get home with the box is sit down and read all the tips, recipes, and comments. They are so good for learning how to store, wash, and prepare the produce. They also give great ideas and inspiration. This weeks inspirational tip was to switch out some of your basil for kale when making pesto. The tip went on to say that the kale even gives it a better flavor in addition the the health benefits. So I thought I would give it a try.

What you need:
2 cups basil (about two big handfuls)
2 cups kale (one big bunch)
2 spoonfuls minced garlic
1/2 cup pine nuts
1 cup of quality olive oil
1 tsp of salt

The first thing I did was put all the basil and minced garlic into the food processor.


And pulse until no full pieces remain.


Then I got the Kale ready and put that in.



While the kale was blending I poured in half of the oil.



Next I added the salt and pine nuts.


Voila! Beautiful Pesto!!!


Now what to do with the Pesto…. Make a pizza of course!

When I don’t have time to make homemade pizza dough I go to trader joes and buy their garlic and herb dough.


Now to make the pizza spread out the pizza dough and add the pesto!


I added the Perdue shortcut chicken but you could add any leftover chicken.


Cut up some cheese and put it on top.


Bake at 425 for about 25 minutes and enjoy!!



From → Dinners

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