Ka-Ka-KATUK!!!

Meet Katuk!

She’s quite the charmer!

Her leaves AND flowers are edible, right off the tree and have a nutty, delicious quality about them.

It never ceases to amaze us!

One of our favorite ways to enjoy Katuk has been making pesto!

Will post soon to share more about the many benefits of Katuk.

Enjoy!

Katuk Garden Pesto

Ingredients

• 1-2 packed cups chopped Katuk leaves (and flowers!)
• ½ cup toasted pepitas, pine nuts, or walnuts (or another nut of choice)
• 1 peeled garlic clove (more to taste)
• ¼ cup grated Parmesan cheese (or 1 T nutritional yeast)
• Heaping ¼ tsp sea salt (more to taste)
• Freshly ground black pepper
• 2 tablespoons lemon juice
• Lemon zest
• ½ cup extra-virgin olive oil
• Optional: Handful of fresh parsley and/or basil

Instructions

1. Add all ingredients, except olive oil, to the bowl of a food processor.
2. Process until everything is well-minced and blended.
3. Leave processor in the ‘on’ position and slowly drizzle in the olive oil until well-blended.
4. Taste for seasoning.
5. Cover tightly and refrigerate overnight.
6. Remove from refrigerator and allow to reach room temperature before using (mix with pasta, roasted vegetables, etc.).

Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.