Inspired by the first Cane Creek CSA share of the season, it included beautiful kale and arugula. I thought I would post one of my favorite pesto recipes Kale & Arugula Pesto, in early spring it is a mainstay since Kale & Arugula are plentiful. My recipe was inspired by a blog I have followed for years Dinner with Julie. This works great with all types of pasta. In addition to pasta it pairs wonderfully with risotto and chicken. 

Kale & Arugula Pesto

Ingredients

• 2 cups fresh kale  (tough stems trimmed, roughly chopped)
• 2 cups arugula  
• 1/2 cup chopped walnuts or pecans 
• 1 cup grated or shredded Parmesan cheese
• 2-3 garlic cloves, crushed or minced 
• 1/2 cup extra-virgin olive oil
• juice of half a lemon
• salt and pepper
• zest of one lemon (optional for garnish)

Directions

• Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes. Use a silicon baking mat for easy cleanup.
• Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.
• Drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away the moisture.
• Place the nuts and garlic in a food processor or a blender  and chop, then add kale, arugula, and parmesan continue to chop to a fine paste. 
• Slowly drizzle the olive oil and puree until uniformly smooth. Add the lemon juice and salt and pepper to taste.  You may need to add more olive oil to reach desired consistency.

Serve immediately or refrigerate in a jar for up to a week. 

To refrigerate, cover with a table spoon of olive oil directly on the surface of the pesto. Will stay fresh for up to 1 week. 

To freeze, place desired portions in small containers with olive oil directly on the surface of the pesto leaving headroom for expansion, or place in plastic freezer bags, and freeze for up to two months.