Pesto is rather simple to make. It is a raw sauce traditionally containing basil, garlic, pine nuts, olive oil, Parmesan and/or Pecorino cheese. The marriage of these ingredients are whirled up in a blender within seconds to create a bold, brightly colored and versatile sauce. Pesto can be spread on bread, mixed with vegetables and salads, swirled in soup, combined to make a party dip, or tossed with pasta. It is a great staple to have in your kitchen and you can freeze pesto for later use.
This recipe is an especially tasty way to enjoy kale. Kale Pesto has a garden fresh, garlicky and cheesy flavor that is quite reminiscent to the traditional basil pesto, it is just the high fiber cousin to our beloved herbed favorite. This recipe makes a small batch of pesto but can easily be doubled.
yield: 4-6 ounces
- 1/4 cup pine nuts & walnuts (I used 75% pine nuts to 25% walnuts) or just pick your favorite nut out of the two and not combine them.
- 1 cup packed fresh kale
- 2 small garlic cloves
- pinch of salt
- 2 tablespoons freshly grated Parmesan cheese
- 2-4 tablespoons extra virgin olive oil
- Place pine nuts and walnuts in a dry skillet and toast over medium low heat until fragrant. Remove and set aside.
- Add kale, garlic, salt and toasted nuts into a bowl of a food processor fitted with a metal blade. Blitz it until kale is coarsely chopped. Add cheese and pulse until incorporated.
- Slowly pour olive oil into the food processor and whirl the ingredients together until the desired consistency is met.
- Adjust the seasonings and store in the refrigerator sealed in an airtight container for a week. You may also freeze it up to 6 months. To maintain a fresh green looking color, drizzle a thin layer of olive oil on top before storing.