Rebel Pesto

Today for lunch the crew had pesto. It was made fresh from the ingredients in our garden. It had basil, kale, pumpkin seeds, olive oil, garlic, zucchini, and pasta. I think the pesto was really good with some parmesan cheese. It wasn’t sweet but it wasn’t bitter. It had a unique taste. – Andre

Ingredients (feeds 14):

1 head garlic
10 cups basil
10 leaves of kale
1 cup olive oil
1 cup pumpkin seeds
1/4 cup water (which we forgot)
1 zucchini (optional)
salt and pepper
2 lbs whole-wheat pasta

1. Boil and salt water for pasta. Cook the pasta according the directions on the package.

2. Dice 1 clove of garlic and add it to a medium-hot frying pan with 1 TBS of olive oil (Angel’s holding the heirloom garlic we harvested and cured).

3. Dice the stems from the kale leaves and add them to the garlic and oil.

4. In a food processor, blend the basil, kale leaves, garlic, water, and pumpkin seeds. Drizzle in the olive oil. Season to taste with salt and pepper.

5. Chop up the zucchini and add it to the kale stems and garlic.

6. Mix everything together, cook together for 2 minutes, and enjoy.

An alternative, traditional recipe can be found here

Jul 12, 2011 | Category: Cooking, Garden, General News | Comments: none | Tags: , , , ,