Tavola Pasta with Kale & Marcona Almond Pesto

This may not be a surprise to you, but the Dairymaid demographic mainly consists of women that like to talk about food. We have a few "dairydudes" to kill spiders and stuff like that, but for the most part, it's just us chickens. We don't gab about celebrity gossip or hair/makeup. When we're not talking about cheese, we're usually talking about Game of Thrones and how we like to eat kale. Our new Marcona Almonds from California are way more affordable than pine nuts and coupled with kale, makes an awesome pesto. Prepare your favorite Tavola and toss. 

2-3 cloves of garlic
1/2 lemon, zest and juice
1/2 bunch of kale, stems removed and chopped
a few sprigs of fresh herbs (I used parsley and mint)

1/4 cup Terra Verde Estate Blend Extra Virgin Olive Oil (use more as needed) 

2 oz SarVecchio

1/3 cup California Marcona Almonds
freshly ground pepper and sea salt, to taste
Tavola pasta

Put the kale, herbs, garlic, lemon zest and juice, sarvecchio, almonds, salt, pepper and about half of the oil in a food processor and blend. Add the rest of the evoo slowly, until the pesto is fully blended. I left mine a little crunchy. Cook pasta according to directions, toss in pesto and serve.