Kale Walnut Pesto
Most any green can be whirled up in a pesto, particularly spring kale, when it is abundant and endless.
Use ingredients left over from your holiday party in this savory strata. The cheese and meats are interchangeable.
Ingredients
- 4 cups torn left over bread (we used a combination of yeast rolls and Hawaiin bread)
- 2-3 ounces salami, chopped
- 2 ounces sharp cheddar cheese, shredded
- 3 ounces Jarlsoberg or Swiss cheese, shredded
- 1/4 cup pesto
- 4 eggs
- 2 cups milk
Preparation
1. Preheat oven to 375F. Butter a 6-cup souffle dish. Combine bread, salami, cheese, salt and pepper in dish. Combine eggs and milk, whisk well. Pour over bread mixture amd toss gently. Dollop with pesto, if desired. Bake 40-45 minutes or until puffed and set. Serves 4.
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