Last week, we posted on social media about a glorious donation of 150 pounds of kale from Harpeth Moon Farm. That’s a mountain of greens!
But we always love the challenge in stewarding gifts like this by using every part of the vegetable to pack as much tasty nutrition into our meals as possible. It often includes brainstorming by the meals team to think of many ways to use a product—such as whirling greens into juices, folding them into stir-frys or pastas, roasting, braising, pickling, and making stocks with the stems.
For part of this batch, Contract Meals Coordinator Jake Martin had the idea to make a kale pesto, which could be used in several different applications. We spread it onto French bread for a pizza base, added it to cream sauce for pesto pasta, and transformed it into green goddess for drizzling over veggie grain bowls.
Jake came to The Nashville Food Project earlier this year after working with his father Chef Michael Martin of South Fork Catering Co. During the height of the pandemic, the Martin father-son duo supported our meals program by using their time and skills to help us process vegetables when we had no extra hands (a.k.a. volunteers) to help us and as South Fork had fewer events to cater. Creativity comes in many forms—finding smart ways to use vegetables and creative ways to work together too!
Kale Pesto
2 to 3 cloves garlic
3 cups packed kale (about 1 small bunch)
¾ cup toasted walnuts
2 tablespoons lemon juice (about 1 lemon)
¾ teaspoon kosher salt
¼ teaspoon ground pepper
Red pepper flakes, optional (if you want to add some kick)
¼ extra-virgin olive oil (more if desired)
⅓ cup grated Parmesan cheese
Combine all ingredients in a food processor and whirl until smooth!