Although it’s nearly August, kale is still producing in large quantity in our little garden. And the basil. Oh my goodness, the basil! I went a little overboard with basil this year, planting six varieties. A few of them have grown into full-blown bushes.
So what’s one to do with all of this kale and basil? Make pesto! I’m making pesto to eat right now as well as freezing pesto to eat in the months when we aren’t lucky enough to have all of the garden-fresh goodness we are enjoying right now. It’s super easy to freeze pesto and have the fresh flavors of summer in the middle of winter.
A few quick words about the kale in this pesto. You can use any variety of kale. In the batch shown in the photos, I used a combination of Lacinato and Scots kale, sometimes referred to as curly kale. I know kale can be a tough sell, some folks just don’t like the flavor of it. This late into the growing season, the flavor can be more bitter than the springtime baby kale. No worries, all of the other flavors in this pesto mellow out the kale. In fact, some might not even know there is kale in this pesto.
I’ve included ingredients in this pesto to make it more likely for our bodies to absorb the good stuff in the kale. I’ve added in lemon juice to make the iron more easily absorbed and olive oil to make the fat-soluble carotenoids more likely to be used. Plus these traditional pesto ingredients just taste good. How can you resist a tastes-great combination that is also good for you?
I like this pesto with zucchini noodles, cut with The Noodler. It’s also great with traditional pasta and on eggs. Honestly, I eat it on about anything this side of cupcakes. I’d love to hear from you. How do you eat pesto?