Adger Eats: Kale Pesto


For me every Monday is kind of a chance to hit reset and start the week with organized, healthy goals. This week, that involves making up for the weekend festivities annnnd fried oysters that went along with it all. To start my being healthy, I usually hit up Eastern Market on Sundays. Just walking around looking at produce and talking to the farmers makes me feel healthy and oh so cultured and then add in actually making purchases? Well, I'm basically to my goal.
The problem is, I have a tendency to get to the farmers market and forget what vegetables we have at home. And that seems to happen a lot with kale...I buy it, think I'll eat it and then I don't. But I think I have. It's a strange game I play with myself. As a result we have a lot of kale - all the time. So it goes into smoothies and now, my friends, pesto. 

This is an easy one - here is the recipe:
2 Cups of Kale Ripped off the Spine
1 Cup of Walnuts
1 Cup of Olive Oil
2 Cloves of Garlic
1/2 Cup of Grated Parmesan 

Combine all ingredients in a food processor until its a smooth consistency. Add a little more oil to make it thinner and salt to taste. 

It. Is. So. Good.

Put it in quinoa pasta, on top of chicken, maybe even on eggs...