Kale pesto.

Yes boring old kale. 

I think there's a few people who are over it, who would rather eat an old boot.

When I planted kale, I did so with good intentions. Despite the plants growing magnificently and looking good, I have hardly used it. But in the last few weeks, that has changed and I have come to appreciate it a little more.

I don't have photographic evidence of the fantastic Colcannon mash potatoes I made using kale and cabbage from my veggie patch, but it was surprisingly good! 

I found a great recipe for soup on a packet of McKenzie's yellow split peas, which usually uses spinach. Don't have any of that, but what I did have in the old plot was silverbeet and you guessed it, Kale! It was delicious, and with this woeful autumn weather we're having, it went down a treat. For one. No one else in the house has the appreciation for soup like I do....so I eat it for days when I do make it. Plus I got to use the last of my basil pesto with it. 

Did I tell you it was 14 degrees yesterday? Soup weather right there. I treated myself to some fluffy slippers, last shopping day. Early mother's day present (she says with a nod of the head). It's keeping my toes warm in the mornings.

I wrote down a recipe for kale pesto in my scrap recipe book, because as I mentioned, I planted it with good intentions, the same reason I wrote the recipe down, I actually made it and it was good.

I made more soup, a couple days ago, which yes, I am still eating. There's one bowl left for lunch today, which I will be eating with kale pesto and a drizzle of chilli oil.

On Saturday night we had roast lamb, and the kale pesto was AMAZING on the meat. It is very similar to a salsa verde, or green sauce ('verde' being Spanish for green, and 'salsa' for sauce), which is awesome with roasted meats. You should try it.

I'll be making this pesto again for sure! The original recipe did not have pumpkin seeds included, it's up to you if you put them in. I am going to try it with walnuts next time, which are in season at the moment and on our last foraging trip around the place, found a tree to raid!

I keep it in the fridge, and usually add a layer of olive oil to the top. 

Kale pesto

1 cup torn kale, stems removed
1/2 cup grated parmesan
1 cup parsley
2 cloves of garlic
2 teaspoons lemon rind
2 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons pumpkin seeds

Process to your desired consistency and enjoy!

I've just planted this purple variety in the garden 

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