Rosemary Pecan Pesto

This rustic pesto is an inspired twist on the original. Pecans sub for pine nuts. Kale and rosemary sub for the basil. To make the pesto, we toast the pecans, bringing out their buttery flavor, and blanch the kale to keep it as green as possible, then blend them with rosemary, garlic, parmesan, olive oil and salt to a rustic consistency.  We are sourcing the pecans for this pesto from New Communities, a black-run grassroots organization and land trust based on the Cypress Pond Plantation in southwest GA. For more than 40 years they have worked to empower black families and advocate for social and racial justice. New Communities farms 800 acres, including a once-neglected pecan orchard.6oz frozen container. For best flavor: eat within 2 weeks of defrosting