Spring Green Garlic Kale Pesto
Spring has most definitely sprung over here in the gorgeous hills of Sonoma county.Trees budding, bees dancing, pollen blowing, vegetables sprouting, wild yellow mustard blooming and crazy raining showers pouring.
Rain storms are pretty frequent up here in Northern California which is quite different from where we moved from in Southern California. For one, down in LA, locals are majorly affected by a mere sprinkle – unsure of how to calmly go about their days within the challenges of a wet city.
In retrospect, it makes sense that a major part of my (city) life was spent impulsively and dramatically reacting to all the emotional storms that blew my way. To those that knew me though, I was not one to show it. Was more of the quiet reflective judgmental type so the rumble would ruminate on the inside to then only be fully expressed when the cork blew off on the outside. I enjoyed the thrill of the craziness though. The more heightened the drama was, the more feisty I got and the more attracted I became to the feelings that pulsed throughout my body.
After living in Manhattan for a few years and getting those young adult self-destructive party years outta my system, I began seeking some spiritual assistance in helping me become more conscious. I went full force into yoga, mediation, became a vegan, raw foodist, went to healers, seminars, read new agey books, abstained from all mind altering substances and pretty much lived a solitary nun like existence during nighttime hours. When I was in my yoga or meditating practice I was calm, but as soon as my practice was over any ripple from the outside pond of the city immediately affected me as I didn’t yet know how to blend those two very different realities. I escaped and reacted rather then embraced with awareness.
Through the years, I have thankfully learned some lessons. One of them being that obsessively practicing the “spiritual” made me a bit mad. I became way more neurotic and attached to them which, ironically, is the very thing all those philosophies teach you not to be. I’m sure I was also way too impatient to have my perspective change already!
What ever it was, isn’t important. What’s important is that – years later – I (finally) learned that I became balanced when I starting enjoying living my life without being so rigid in following all those militant healthy diets and spiritual rules. I am still obviously and proudly a feisty bitch though. But it’s just one of those traits that has been ingrained within – a trait I have most definitely inherited from my very feisty Chicagoan born and breed mother. Love you MA!
I must say, some of my best teachers have been our kids. They have helped me to take a conscious pause of patience without immediately reacting personally to those things that aren’t. Cause the very best thing to do in the presence of a storm, is to remain calm and embrace them with awareness instead of unconsciously fight them. That’s the challenge. Lifelong one.
Green Garlic and Kale Pesto
Spring or green garlic is popping up on the farm right now. Their taste is much more subtle then garlic cloves – reminiscent to a mild green onion. To use: trim off root ends and any tough part of the green stalk then use the whole stalk if tender. You can substitute regular garlic (1 to 2 large cloves) in the pesto if you don’t have any green garlic on hand. Kale is pretty much my favorite green and I love it in a pesto. If you come across any fresh basil yet – throw a handful of fresh leaves into the blender to add to the mix as well. Leftover pesto is also a wonderful spread for a sandwich, add a dollop onto a baked potato, drizzled over some roasted vegetables basically anything you like pesto on – delicious.
- 4 small fresh green garlic or 2 garlic clove, blanched*
- 1 medium bunch of kale, tough bottom stalks removed and leaves blanched*
- juice of 1/2 fresh lemon, or more to taste
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt, or more to taste
- 1/3 cup extra virgin olive oil
- 2 heaping TBS soft plain goat cheese
- 1/4 cups grated pecorino or parmesan, plus more for topping
- 1/4 cup pasta water
1 box your favorite whole grain pasta
* blanch the garlic and the kale in boiling salted water you will be using for the pasta. Blanch the green garlic for about 20 seconds in the boiling water then remove and set aside. Blanch the kale for about a minute in rapidly boiling water.
When greens are cool enough to handle, chop them up and then transfer to a high-speed blender or food processor and add the 1/2 tsp sea salt, pecorino, or parmesan, turn the machine on low and slowly pour in the olive oil. When mixture is smooth, taste, adding more lemon juice or salt if needed.
Make pasta al dente and according to the package. When the pasta is done, before draining reserve 1/4 pasta water. Then add the drained cooked pasta back into the same pot you cooked it in, over a medium flame, mix in 1/2 the pesto with about 1/2 the pasta water.
Bring to a light boil and add more pesto if desired as well as more pasta water depending on how saucy it is and how you like it. Turn flame off and add some more grated cheese, a nice drizzle of olive oil and a pinch of red pepper flakes. Taste, adding more grated pecorino over the top, if desired. Serve.