Kale Pesto

Name: Kale Pesto
Ingredients: 1 bunch kale, rinsed, ribs removed and torn into large pieces; 3/4 cup extra virgin olive oil; 1/2 cup parmigiano, microplaned; 2 garlic cloves, smashed and roughly chopped; 1/2 cup pine nuts or 1/2 cup walnuts; salt and pepper; 1 tablespoon fresh lemon juice

7 ingredients

6 steps

Ingredients

1 bunch kale, rinsed, ribs removed and torn into large pieces
3/4 cup extra virgin olive oil
1/2 cup parmigiano, microplaned
2 garlic cloves, smashed and roughly chopped
1/2 cup pine nuts or 1/2 cup walnuts
salt and pepper
1 tablespoon fresh lemon juice

Directions

1

Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water.
2

Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times.
3

Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth.
4

Finally add the cheese and pulse a few times. Season with salt and pepper.
5

If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.
6

These are the basics of my recipe and the way that I prefer it, but you can add more garlic, lemon, or oil if you like.