I never enjoyed eating pesto as a kid but as I grew up, the perfect blend of basil, nuts and parmesan cheese tempted me. Every summer, I would buy big bunches of basil at the Union Square Green Market and make my own pesto in the smallest Cuisine Art known to mankind. I even tried to keep a basil plant alive on my Hell’s Kitchen, 48th street facing windowsill. While it received enough sun, I don’t think I lived up to my end of the bargain and it did not last long.
1 large bunch kale (any variety will do); de-stemmed
Juice from 1 lemon*
2 tsp salt*
2 cloves garlic, peeled, cut in halves*
1/2 cup grated parmesan cheese (you can use nutritional yeast if you choose to leave out the dairy)
1 cup nuts (pine nuts, almonds or walnuts all work); you can toast in a skillet beforehand if you want
3/4 cup olive oil (depending on your preferred thickness, you may want to use more oil)
1. Thoroughly wash and de-stem the kale. Combine the kale, nuts, lemon juice, salt and cheese into a food processer (I used a small mixer that came with my immersion blender set).
2. Begin to blend and after the kale has been chopped and slightly blended, begin to the add the oil, a bit at a time and continue blending.
3. Add the rest of the oil and continue blending until there is a consistent texture. Have a small taste and from there decide if the pesto needs more of any of the other ingredients.