Kale Pesto

This earthy-tasting twist on pesto sees kale replace most of the basil I would normally use. The recipe makes more than you’ll need, but the leftovers will keep a while or could be frozen, to later thaw and use in and on such things as soups, pizzas and pasta dishes. Preparation time: 10 minutes Cooking time: None

Makes: About one cup

2 1/2 cups torn and packed fresh kale leaves, tough centre rib and stems removed 12 to 16 fresh basil leaves (see Note) 1/3 cup sliced, blanched almonds 1/2 cup freshly grated Parmesan cheese 2 large garlic cloves, sliced 1/2 tsp sea salt, or to taste 1/2 cup extra-virgin olive oil

Place all ingredients, except oil, in a food processor and pulse until chopped. Add the olive oil through the food tube in a thin stream and process until well blended. If your pesto is too thick, add a bit more olive oil. If it’s too thin, blend in a bit more kale. Transfer the pesto to a tight-sealing jar and keep refrigerated until needed. It will keep about a week. You can also freeze this pesto in ice-cube trays, then transfer the cubes to a resealable plastic bag and set back in the freezer, ready to thaw and use when needed.

Note: A 28-gram plastic container of fresh basil, sold at most supermarkets, yields the amount needed here.

Eric’s options: For a tangy accent, you could add a squeeze or two of lemon juice to the pesto.