farmers and kale + walnut pesto

I find there's no better way to spend a Saturday morning in Santa Barbara than perusing through all the fresh groceries and goods offered at the downtown farmers market, especially due to all the wonderful summer crops that are now available.

I mean really where else (aside from other farmer's markets..) can you enjoy live music, brilliant fresh-picked strawberries, and honey sticks for the little ones all at the same time? Not to mention being surrounded by the sensuous aromas of roses and (my personal favorite) tuberose.

There was absolutely beautiful looking basil. Oh and the kale, the lovely kale. I couldn't help myself. And with these two I was inspired to create another original recipe.

One of my favorite sauces is pesto. It can essentially go on anything, sandwiches, pasta, proteins, salads... the possibilities are endless. 

kale + walnut pesto

makes about 1 cup


4 cups chopped kale (stems removed)

2 cups basil leaves

¼ cup walnuts

1 tbsp extra virgin olive oil

big pinch of salt


Add first 3 ingredients to a food processor and blend. 

Once fully combined add salt and olive oil. Process to desired texture. (The less time: the chunkier the pesto.)

For lunch I created a nice tartine:
ezekiel bread, pesto, smoked turkey, tomato + crushed red pepper flakes

First I got out two pieces of ezekiel bread, and lightly toasted it.

I put about 1 tbsp of pesto on each piece.

Took my smoked turkey meat and laid it on the bread.

I sliced up some stunning heirloom tomato from the farmers market, and situated those atop the turkey.

And last, but not least, did a slight sprinkling of crushed red pepper for a bit of heat.




I sliced my tartines diagonally and served with some green tea and cucumbers + celery.

And most importantly: