This I must say was tasteful and refreshing. It is an acquired taste. Spinach is always a good substitute as well. Kale is a super food sold in super, mega bunches so I always have a ton left over. Soooooo….wha-la, PESTO! There are variations of the recipe and to each their own taste. Start with the minimum ingredients and work your way up. You can always add but you cannot take away!
I use this on lemon chicken, toast, pasta, and a quick appetizer with extra oil drizzled over for dipping. It makes a bunch and lasts about a week in my fridge. Make it? Drop a comment below.
Kale Pesto
Ingredients
- 2-3/4 to 3 cups kale, stems and center removed
- 1/2 cup walnuts, toasted*
- 1/2-3/4 cup fresh grated Parmesan cheese
- 2-3 cloves garlic**
- 1/2 cup olive oil
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4-1/2 teaspoon salt, more for taste
- Pepper to taste (optional)
Directions
- In a small pan over medium-high heat toast the nuts in a single layer stirring occasionally until golden brown. Remove from heat and set aside.
- Bring a medium pot of water to a boil.
- Peel kale leaves away from ribs. Set aside
- In a large bowl, fill with ice and water to create an ice bath.
- Place kale, in batches, into the boil water. Blanch for about 20 seconds, immediately remove and place in ice bath to stop the cooking process. Pat dry.
- In a food processor, place toasted nuts, dried kale, lemon zest, lemon juice, salt and pepper pulsing until finely chopped and combined.
- With the food processor on, drizzle the oil down the tube and watch your mixture turn into a pesto!
- Taste, add salt, pepper, or more lemon juice depending on your pallet.
*Almond or pine nuts works as well. I happen to have walnuts and it tasted great. Be sure to toast!
**Garlic is essential to this recipe, however, add to liking. Start with 2 cloves and work your way up.
