Kale Basil Pesto

If you came here hoping for some Valentine's Day-inspired treats, I'm sorry to say I don't usually deliver.  I'm not so much for the commercial holiday.  Will you forgive me?  After you make this pesto, I hope you will!

Kale Basil Pesto

It doesn't happen often, but sometimes I get home with no plans for dinner.  Challenging myself to create something with what was already in my kitchen, this hearty pesto came together quite quickly.  Tossed with some whole wheat fusilli and dinner was served!

Kale Basil Avocado Pesto
Recipe by Shannon
Yield:  ~2c

I bet this could've taken a little acid, but I had no lemons, feel free to add the juice of half a lemon or a splash of cider vinegar if you'd like!  I also chose not to add nuts, but those would be a nice addition if you chose to do so.

1 avocado, pitted
1 1/2c packed basil
1 lg bunch of kale, de-stemmed
1/2t sea salt
freshly ground black pepper
1/4c finely grated parmesan
2 small garlic cloves (or 1 large)
extra virgin olive oil (or your desired oil, I actually tried avocado oil with this)

Blanch kale 2-3 min in a large pot of boiling, salted water.  Transfer to an ice bath to stop the cooking, then drain and squeeze dry.

Add kale, basil, avocado, salt, pepper, parmesan, garlic, and 2T oil to a blender and process until well blended, adding extra oil if needed to reach your desired consistency.  Taste and adjust seasonings.

Luckily this made enough pesto to try a few new things.  One morning it got incorporated into some savory oats, topped with a sunny-side up egg.  Another evening had the pesto as pizza sauce!  The pesto got slathered on a partially cooked chickpea crust and then topped with sauteed onions and pears and a little goat cheese (inspirations here and here).   Earthy pesto, slightly sweet pears and a little tang from goat cheese, this was one delicious pizza.

What would you do with your kale basil avocado pesto??