Friday, October 7, 2011

kale and oregano pesto

Around this time in the fall, I realize I should have been using my fresh herbs far more than I have been, because now they are all going to die, and it's going to be a long winter.

Sigh. Hindsight is 20/20.

This is an attempt to recreate that awesome pesto made by Sunflower Kitchen (you know that brand, the one that makes the best spicy hummus and delicious zesty pesto). This is almost as good. Play around with the amounts until you get the flavour you like.

Kale and Oregano Pesto

2 cups chopped kale
1 cup fresh oregano
about 1/2 cup olive oil
1/3 cup sunflower seeds
2 garlic cloves

Combine everything except the olive oil in a food processor. While it's turned on, add the oil in a slow stream. Add a few tablespoons of water if it's not runny enough. Store it in the fridge for a few weeks - a layer of olive oil on the surface will keep it from discolouring.


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