Kale Pesto (It’s a Thing)

One of my favorite parts of summer is fresh vegetables, fruits, and herbs. Especially those which are grown nearby. Our local CSA farm, Sweet Land Farm, is now bursting with goodness from the earth (and the hard work of the farmers).

What I love is walking into the distribution shed every Tuesday afternoon, breathing in the heady, spicy scent of sweet Basil mixed with all the other veggies and the artisan bread that a local bread business sells. Even though I can’t eat “real” bread, I love the aroma! This CSA is where I learned to know so many greens–Kale, Swiss chard, Arugula, Broccoli raab–and, thus, learned to cook with them.

We all know by now how good for you Kale is, (and read here if you don’t) but not everyone gets as happy as I do about eating it. Have you tried making pesto with it? I’ve made delicious pestos with Arugula and Parsley, and, of course, Basil, so I’m not sure why I waited this long to try Kale pesto. You can use it just like any other pesto on pasta, zoodles, added to soups or marinara sauce, to name a few.

My recipe is simple and adjustable–add more garlic, lemon, salt, or olive oil to suit your taste.

Kale Pesto

3-4 cups of Kale leaves, rinsed, stems removed

1/2-1 cup Basil leaves, rinsed

2-4 garlic cloves

juice from 1/2 lemon

1/4-1/2 teaspoon salt

1/4-1/2 teaspoon red pepper flakes

1/4 cup walnuts or pecans

1/4-1/2 cup extra virgin olive oil

Put everything (except the olive oil) in the food processor, place the top on (with veggie chute removed), and turn it on while adding the olive oil in a steady stream. Stop, remove top, scrape with a spatula, and process until smooth. Repeat as necessary. Add more oil if needed and adjust salt, garlic, lemon, and pepper to taste. Store in an airtight container for up to 4 days.

Healthy Fudge: A Childhood Recipe, Revamped

Today I’ll be sharing a recipe from my early childhood. When I was small, my mom kept us well with home-cooked meals that included plenty of unprocessed, whole foods, and very little sugar. One of the treats she would make for us included “Healthy Fudge”. The original recipe contained peanut butter, wheat germ, and powdered milk, none of which I can tolerate today. So I revamped it and enjoy it as much, if not more, than the original.

Healthy Fudge

makes about 16 balls

1/2 cup cashew butter (or almond butter or tahini)

1/2 cup molasses, honey or (1/4 cup of each)

1 cup shredded unsweetened coconut, plus extra for rolling

1 cup ground flax seed

1/2 cup mini chocolate chips or raisins (optional)

Place all ingredients except chocolate chips in a mixing bowl and stir together with a spoon. Add in chocolate chips if using. Put some coconut into a small bowl.

Form into 1-inch balls, roll in coconut, and place in an air-tight container. Store in refrigerator for up to a week.