Kale and Basil Pesto

Kale and Basil Pesto

Adapted from Rouxbe Cooking School

• 2 cups kale (approx. 1/2 bunch)
• 1 cup fresh basil (approx. 1 bunch)
• 1/4 cup pine nuts*
• 1/4 cup walnuts*
• 1 clove garlic
• 1/4 cup extra virgin olive oil (or to taste)
• 1 to 2 tbsp nutritional yeast (optional)
• sea salt, to taste
• freshly ground black pepper, to taste

1. To make the pesto, first clean, dry and remove the stems from the kale and basil.
2. In a food processor, purée the kale, then remove and set aside. Next, purée the garlic. Add the pine nuts and walnuts and pulse a few times. *Note: You can use any nut or combination of nuts you like—almonds, pine nuts, walnuts all work well. For a nut-free version, either omit the nuts or use sunflower seeds instead.
3. Next, add the puréed kale as well as the basil and pulse a few more times. Once you reach the desired consistency, start to drizzle in a bit of olive oil. Ultimately, you can add as much or as little olive oil as you like.
4. Taste for seasoning, adding nutritional yeast, salt and pepper to taste. Note that the nutritional yeast is optional, but it does add a nice cheesy flavor to the pesto.
5. The pesto will keep for a couple of days in the refrigerator, but it will be at its best and brightest if used immediately. Alternatively, it can be frozen for later use.

Kale and Summer Squash Toasts

Kale and Summer Squash Toasts

Adapted from Food and Wine

• 2 small squash, peeled, halved lengthwise and sliced crosswise, ½ inch thick
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 1 bunch of kale, thick stems and ribs discarded, leaves coarsely chopped
• 4 garlic cloves, thinly sliced
• Eight 1/2-inch-thick slices of peasant bread
• 4 ounces shaved Parmigiano-Reggiano cheese (1 1/2 loose cups)

1. Preheat the oven to 350°. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.
2. In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil. Add the kale and cook until it is wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.
3. Heat a cast-iron grill pan. Brush the bread with olive oil and grill over high heat, turning once, until toasted. Mound the squash and kale on the toasts, top with the shaved cheese and serve.