Kale Pesto

This is the recipe you use if you get a bunch of kale in your vegetable box, and you don’t know what to do with it – because you are sick of eating kale.  Lovely pesto, where the saltiness of the cheese and bite of the garlic balances the bitterness of the kale.  Adapted from Cooks Illustrated.

Ingredients

• 2 garlic cloves, peeled
• 2 c chopped kale leaves
• 1 c fresh basil
• 3/4 c grated parmesan
• 1/2 c toasted sunflower seeds
• 1/2 t chili flakes
• 1/2 c extra-virgin olive oil

Instructions

1. Heat a nonstick skillet over medium high heat until hot, add garlic, and toast for a few minutes, until brown spots begin to appear on the outside of the garlic.  Let cool and mince.
2. Pulse garlic, kale, basil, parmesan, sunflower seeds, and red pepper flakes in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed.
3. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.