New Hampshire Harvest of the Month
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh

Kale Pesto

Food Service & Home Version

Yield
1 ½ cups, ~50 1 tsp. taste test servings

Ingredients
1 bunch of kale
¾ cup olive oil
1 Tbsp. fresh-squeezed lemon juice
1 cup parmesan cheese
2 garlic cloves
salt and pepper, to taste

Directions
  1. Blanch de-stemmed kale for 30 seconds and drain.
  2. Purée garlic and kale in a food processor, gradually adding oil, parmesan, lemon juice, salt and pepper.

Source: Bon Appétit

CONNECT

Questions or suggestions? Contact Stacey Purslow via email.
Donate
GET UPDATES
Sign up to receive NH Harvest of the Month updates through the NH Farm to School newsletter! 
Subscribe

CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh