by Kristen Smeal, Master Gardener
This recipe was created by Sarah Ortega of Alameda, teacher, chef, and mom of three. She created this recipe for a garden to table cooking class so the students could experience harvesting the kale, lemon, garlic, and edible flowers from the garden and incorporate them into a dish in the kitchen. Little kids can contribute by tearing kale leaves and older kids can grate the cheese. People of all ages will enjoy eating this pasta and the conversation about garden-to-table dining.
Ingredient List
- 3 cups kale (Lacinato works best, but any type of kale is fine)
- 1/2 cup toasted sunflower seeds
- 1/2 cup Parmesan Reggiano,
- grated 1 Large clove garlic,
- chopped 1/2 teaspoon sea salt
- 1/2 tsp lemon juice
- 1/2 cup extra virgin olive oil
- Ground black pepper, to taste
- Edible flowers such as Nasturtium, kale or arugula flowers, viola, etc.
- 1 lb. of fusilli or similar pasta, cooked and tossed in olive oil
Pulse the kale, sunflower seeds, parmesan, salt, lemon juice, and garlic in a food processor or blender.Slowly pour olive oil in a steady stream to pureé the pesto. Stir pesto over cooked warm pasta to combine.
Add pepper and additional salt to taste and garnish with edible flowers and additional shavings of parmesan cheese.
*Variation- add a few basil leaves if you have them. You can also make this recipe vegan by substituting ¼ cup nutritional yeast for parmesan and adding ¼ c. extra sunflower seeds.