1 good handful of fresh kale (I cut about 8 large leaves) roughly chopped
2 cloves fresh garlic (crushed)
3/4 cup toasted walnut halves
juice of 1 fresh lemon
1/2 cup parmesan
olive oil (about 1/4 cup)
salt and pepper to taste
Place kale, garlic, walnuts, lemon juice and parmesan cheese in a food processor.
Pulse until a paste begins to form.
Add a drizzle of olive oil and pulse. Add more olive oil until you have the desired consistency.
Season with salt and pepper. Refrigerate.
Kale Pesto Cream Pasta
1 cup heavy cream
1/4 cup butter
8 ounces pasta (cooked according to directions on package)
Heat together heavy cream and butter and simmer 5 minutes.
Use enough enough heated cream sauce to just coat pasta.
Add enough pesto to create sauce, stir well, sprinkle with parmesan cheese and serve! from Mennonite Girls can cook!
It's been a gift to hear back from customers about their experience of the market this year. As a market team we went out for lunch this Saturday and read out loud the comments that folks took the time to write. Here's one from Lori, "Thank you so much for all your hard work in providing beautiful, locally grown food. It is like eating sunshine!" Don't we wish for a little of that sunshine now! Not that season though. Reading through the comments from people it affirms the work that we do and we are so grateful to be involved in this good work of tending the soil and growing vegetables for people right here! Visit our reviews section of our reviews section website to read more. And consider leaving your comment here.
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