Happy Friday! Despite the arctic chill outside and the fact that it's mid January, I know I am looking forward to the weekend, I hope you all are as well.
To ring in this January weekend, I thought we would do a Kale Pesto GCF, utilizing my absolute favorite dark leafy green! I could eat kale everyday and be happy. High in antioxidants, vitamins C and K, calcium, and beta carotene to name a few of its nutritional properties. So why not utilize it as the base for a pesto style sauce for this week's GCF?
Saute one bunch of kale with EVOO, a clove of garlic, sea salt, and crushed red pepper till golden brown and somewhat cooked down. Place this in a food processor with one extra clove of garlic, 1/4 cup of pine nuts, 1/3 cup of EVOO, 1/2 cup of Parmesan, sea salt, and a little more crushed red pepper. Combine till all the ingredients are melded together into your kale pesto. Place a nice generous helping on some crusty French baguette and put off to the side.
Next up grab one zucchini and slice long somewhat thin ribbons and toss this into a saute pan with a diced up shallot, EVOO, rosemary, oregano and sea salt. Saute till these are golden brown. Place them on top of your kale pesto and then place a few nice generous shavings of Piave over the top. Toast away! It will be a green cheese-y explosion in your mouth that I guarantee you won't be disappointed with. The perfect way to combat the cold winter weather.
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