Would you just look at that huge bunch of kale we picked from the garden this weekend? Toby brought it inside with the biggest smile on his face. That's only about one fifth of what is still growing. Which means you're likely to see a lot of kale around here in the next few weeks, as I find out how many there are to prepare it.
My sweet Mom brought over the most perfectly ripe avocados yesterday. At least once a week, she drops by with produce. Whatever it is, it is always the very best she can find. Especially when it comes to avocados. Perfectly green, without a single blemish. I have so many childhood memories of going to the market with her, and watching as she methodically picked out every ingredient. She studied labels, then felt and smelled her way through the produce aisle. Now, this is totally me. I have to look over every single item, to make sure it's juuust right. I grope the apples and kiwis, and smell the pineapples and cantaloupes. Oh, how little girls become like their mothers in the blink of an eye.
So, I took one look at the avocados she brought, saw the kale from our garden, and thought "avocado-kale pesto sauce". Neither are traditional pesto elements, so keep in mind that the term is used very loosely here. No nuts (hardly necessary with the avocado), no cheese, not much oil and no lemon. Still delicious as ever, though.
I threw a whole avocado in the blender, along with two big handfuls of kale (stems removed), garlic, a little olive oil and cider vinegar. One taste, and I was in love. I realize it may sound a bit strange, but just give it a try. It's so creamy and flavorful, you won't remember you're eating avocado and kale on your pasta.
I garnished it with a few sliced grape tomatoes, but I think asparagus, peas or artichoke hearts would be nice, too. If you aren't vegan, try crumbling a little goat cheese or feta on top. Also, I think it would be awesome spread on baguette with roasted veggies, or as a dip, with pita chips and crackers.
Try it out and let me know what you think!
1 ripe avocado
two big handfuls of kale leaves
3-4 cloves garlic
1 tablespoon raw cider vinegar
extra virgin olive oil
1/2 teaspoon sea salt
Begin by washing the kale leaves, and removing the stems (they can be a bit tough). In the pitcher of a blender, add the avocado, two big handfuls of kale leaves (about 1-2 cups loosely packed), garlic, cider vinegar and 2-3 tablespoons of olive oil. Start to blend, and stream in about 1/4 cup of filtered water. Keep blending, and and add more water as needed. You're looking for a very thick, creamy consistency.
Pour on your favorite pasta, and enjoy!
for babies 12 months and older