by Heather Schmitt-Gonzalez / Sunday, July 28, 2013
Kale & Pepita Pesto
I've said it before and I'll say it again, as I get older, the years fly by faster and faster. You mean, summer is already well on its way to being over? When did that happen? Stopping at the community garden has not even crossed my mind this year. So, detour...
I pulled over at the curb and snagged a bag from my trunk. As I made my way down the aisles full of plants picked clean, dodging scary, monstrous, buzzing beetles, I almost gave up hope on finding anything. I did venture through a couple of ginormous, prickly zucchini leaves successfully. I wound up clutching a small handful of green beans. And I won't overlook the single purple basil sprig and 5 rainbow chard leaves. All of these ingredients make for a great little pasta toss.
I actually walked back to my car to grab a larger bag, which I proceeded to fill to the brim, without putting a dent in the crop. Seriously, you couldn't even tell I'd been at work. I'll probably head back this weekend to see if I can get lucky. If it's still there, I'll be putting up a ton of pesto in the freezer to take me through Autumn, and maybe even into the Winter.
I've been tossing it with pasta and my morning eggs so far. Steak is on the menu for today, and I plan on using it like a Chimichurri! And as of now, I plan on seeing a Pesto Pizza on the table tomorrow...
Kale & Pepita Pesto
- 8 ounces kale (curly or lacinato), rinsed and patted dry
- ½ cup extra virgin olive oil
- 3 fat cloves garlic, minced
- ~1 tablespoon freshly squeezed lemon juice (& a few grates of zest)
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1½ cups (3 ounces) finely shredded Hirten cheese
- ½ cup roasted pepitas (salted or unsalted)
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.