Kale Pesto
"Kale is so good for us, why not make pesto?"
photo by Karen Elizabeth
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
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
- Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water.
- 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.
- Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth.
- Finally add the cheese and pulse a few times. Season with salt and pepper.
- 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.
- 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.
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Reviews
-
Really liked the balance and health benefits of this pesto! I made using the walnut option and really enjoyed that the kale was not an overpowering factor/flavor. Recommend using good quality ingredients as each and every flavor in this recipe shines through. Thanks for the post. -
This was utterly yummy!! I made it with walnuts and pecorino cheese and loved every bite of it. It has a distinct kale flavour which goes very well with the walnuts. We had this with gluten free pasta. It's definitely a very interesting change of the usual pesto, and a great alternative for winter. Thanks for posting!<br/>Made for Healthy Choices Tag Game. -
Good for us and delicious too, I used pinenuts for a very tasty pesto. So very simple to prepare, I loved this recipe. Thank you, made in loving memory of Pammyowl, rest in peace, dear friend. -
Really enjoyed the recipe. Another delicious way to serve nutrient packed kale. I used the pine nut option and may have been a little over zealous when getting the water off the blanched kale. My pesto was very thick and needed thinning. Next time around I will not be so eager to get the water out. This was made in memory of pammyowl. -
Much enjoyed with some whole wheat orzo. Made in honor of Pammy for her cookathon.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p>
<p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p>
<p>My rating system;</p>
<p>5 stars= great, had fun making it and will make again</p>
<p>4= made some changes as the recipe needed tweaking</p>
<p>3= probably will not make again</p>
<p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>
