Thank you all for your wonderful comments today. I am so happy to have such loyal followers! I am still totally amazed that I have more than 5 people reading along. And yes, a huge shout out to my mom and dad for being the first to follow Taylor and me on our farm journey. You guys are the reason I post almost every day.
Both my parents are excellent cooks, and I get a lot of inspiration from both of them!
Now, onto some really exciting news. I don’t know about you all, but I experience something I call the “late spring blues.” (Just made that up, but it’s the feeling you get around this time of year when you are ready to eat fresh local food, but not everything you are craving is in season.) Don’t worry, I have a cure.
Kale is available at a lot of places right now. It is at Hutchins Farm! And today I harvested some kale to bring home and make pesto with. And not only did I make a delicious pesto with the kale, I spread the deliciousness onto some pizza dough.
There are few things in life better than pesto and pizza. And this recipe goes down in the books. We don’t even have left overs. Which is rare for us!
We must have been feeling deficient in vitamin K because we used a lot of kale. We made pesto with it, plus we added extra to top the pizza off with.
We enjoyed the pizza with a side of fresh spinach from the farm. (It overwintered and is really tasty!)
¼- ½ cup chopped walnuts
1 ½ -2 teaspoons salt
½ pound kale, any variety, stems removed, coarsely chopped (1 medium bunch should do)
2 cloves garlic, minced
½ cup olive oil
½ cup grated Parmigiano-Reggiano
ground black pepper to taste
Blend everything together in a food processor or blender. Spread on pizza with grilled chicken and cheese. Delicious!