Saturday, May 7, 2016

Kale Sunflower Seed Pesto

While the Kale revolution is fairly recent, we have enjoyed this robust green for years. We were first introduced to it well over a decade ago by the King of Kale and his Queen, Tom and Ruth Uschold. It is an excellent addition to pea soup, braised dishes, and all the rage for salads these days. Kale's leaves are also versatile, and make for a quick, fresh spring pesto well before the basil is ready. Make sure to separate the leaves of the ramps and wash thoroughly because grit will lodge against the stalk. 

Combine in a food processor:
1/2 lb of baby kale
6 wild ramps (stalks and leaves)
Zest and juice of 1 lemon
1/2 cup sunflower seeds
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1 tsp kosher, coarse, or sea salt
Fresh ground pepper to taste
Process until the the mixture is smooth and even consistency.

You can serve the pesto immediately or store in the refrigerator in a sterile jar virtually indefinitely. Use anywhere you would normally use pesto, or just take a dollop with cheese and bread!

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