Tuesday, February 9, 2010

Kale Pesto

I had kale pesto last summer when I went to visit my sister in NJ, so props to you Cheryl!
This recipe lasts a long time! I freeze about 2/3 in ice cube trays, and use the remainder to toss with pasta, eggs or chicken.


1 big bunch of kale (it's ridiculously cheap!)
1/4-1/2 cup fresh basil, whatever you can get your hands on- I've had it will just a few leaves and its still so good
5-6 cloves garlic
1/3 cup pine nuts, or other nut like almond or walnuts
1/4 cup grated cheese, either parmesan or romano
Olive oil

Over low heat in a small frying pan, toast nuts for 3-5 minutes until they are fragrant and lightly brown (you'll need to toss them periodically), set aside.

In a food processor or blender, pulse kale and basil until it is finely chopped. Add peeled garlic pine nuts, and cheese. Pulse until well combined. Slowly add the olive oil at low speed until it holds together without being too thinned out or oily.

Add salt and pepper to taste, then toss with hot pasta and a drizzle of olive oil. It's also wicked good on eggs, chicken, or sandwiches.

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