Susan made this wonderfully flavorful and healthful pesto from our humble garden in the dead of winter. As with all recipes calling for raw garlic don’t use too much. A little goes a long way. Use this pesto to add zip to any savory dish of winter foods.
1 Handful Lacinato or other hearty Kale, devined and quickly blanched.
1 Handful Arugula
1 Handful Flat Leaf Parsley
1 Handful Fennel Bulb, chopped
¼ cup Pine Nuts, toasted and cooled
1 toe freshly peel Garlic
¼ cup or more (if needed) Extra Virgin Olive Oil
Sea Salt to taste
Squeeze the garlic through a press into your blender. Add the Kale, Arugula, Parsley, Fennel and Pine Nuts. Turn on blender at a medium speed and begin to add the oil in a fairly thin stream. Continue running the blender until all the oil is added and you have a smooth paste. If the mixture is to thick to blend smoothly add a little more oil or you can use water to keep the fat to a minimum. With the blender still running add a good pinch of sea salt and taste. Add a little more salt if needed.
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