Here’s another delish recipe I made with the amazing potatoes and kale from this week’s box!
Kale Pesto Potato Salad
Here’s a great recipe to accompany just about any protein, and an amazing way to use the kale that we’ve been seeing a lot of in May/June. Use leftover kale pesto on pasta, on pizza, protein, and also in frittatas (eggs).
Serves 4 as a side dish
1 small box of new potatoes, quartered (from this week’s CSA box)
olive oil, salt – for potatoes
1 bunch of curly green kale (from this week’s CSA box)
1 large or 2 small cloves garlic, smashed
1/4 cup almonds, toasted
1/2 cup grated Parmesan cheese
1/2 lemon, juiced
salt, to taste
1/2 cup olive oil
1. Heat oven to 425 degrees. Cut potatoes so they are roughly the same size as the small baby potatoes in the box (so they all cook about the same time!), and place on a baking sheet. Drizzle with oil and season generously with salt. Roast approximately 30 minutes, or until golden brown, stirring halfway through.
2. Bring a pot of water to boil. Remove kale stems, and place in boiling water. Cover and cook about 2 minutes, or until kale turns bright green. Drain into a colander. Let cool about 5 minutes, then squeeze out excess water.
3. Add kale, garlic, almonds, parmesan cheese and lemon juice to a food processor. Pulse until everything is chopped finely, then while processor is running, drizzle in olive oil, until a chunky sauce forms. Season to taste with salt.
4. Place roasted potatoes in a bowl. Add approximately 1/2 of the pesto (save remaining pesto for a future recipe), and combine. Season to taste with salt, and serve immediately.
