Kale Pesto

This is very similar to the Basil Pesto I made last week. We had SO MUCH Kale in our garden that I had to think of a creative way to use it. After a quick google search I found a variety of different Kale Pesto recipes, so I threw something together and it turned out great! I'll definitely add it to my repertoire of fall recipes!

Start with a BIG bunch of Kale. This was a third of the kale harvest from our garden.  

Put about an inch of water in the bottom of a big pot and bring it to a boil. Rip the kale leaves off the woody stems and add them to the pot. 

When the pot is overflowing, start to push the kale leaves into the steam and water with tongs until all the leaves are wilted.  

Drain the leaves. They don't have to be super soft, just wilted.  

Squeeze the leaves into the strainer to extract all the water.  

Add the Kale leaves to the food processor along with parmesan cheese, dijon mustard, lemon juice, a little anchovy paste, salt, pepper and garlic. The recipe I chose to follow makes the pesto with lots of the ingredients that are in caesar salad dressing. It gives it all a little more tang than usual pesto. 

Blend it all up and divide it into containers for the freezer. 

This recipe was adapted from Rachel Ray's recipe, found here.