The first time I tried kale, it was true love. Its mild flavor, versatility and wonderful health benefits won me over quickly. It can be juiced, baked or sautéed. Its exterior repells water better than most greens and that attribute allows it to hold up remarkably well in soup or as a pizza topping.
I recently was caught up in a personal Vita-Mix demonstration at Williams Sonoma and went from, “That’s crazy expensive” to “I need one” in about 20 minutes. She talked about smoothies, homemade peanut butter, soup and ice cream. I hung on her every word until she told me that she hated kale. WHAT? I was no longer under her spell and I asked her if she’d ever tried kale chips. She made a face with a look in her eyes that told me not to suggest anything else that involved kale passing her lips. Maybe if we would have high-fived over our love of kale, I would have purchased the Vita-Mix. We’ll never know.
I received a bunch of kale in my local vegetable box and wanted to try making kale pesto. The shock of bright green on the pasta made for a beautiful meal and it was satisfying, too. I used pecans in this pesto and I thought it was delicious without distracting from a traditional pesto flavor. The texture was just right.
Pesto and pasta are a natural pairing, but you can also use pesto instead of tomato sauce on pizza or spread it on toasted baguette slices and top with summer’s freshest tomatoes. A dollop on scrambled eggs sounds like a pretty good idea, too. It’s sure to never go to waste.