Kale Pesto

Name: Kale Pesto
Yield: Makes about 1 cup (8 oz/250 g)
Ingredients: Parmesan or pecorino romano cheese, ½ cup (2 oz/60 g), grated; Salt, ¼ teaspoon; Garlic, 2 cloves; Pine nuts, ¼ cup (1¼ oz/35 g), toasted; Kale leaves, 2 cups (2 oz/60 g) packed; Freshly ground pepper, ⅛ teaspoon; Extra-virgin olive oil, ½ cup (4 fl oz/125 ml)

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Here, the basil typically used in pesto is replaced with earthy kale, which gives the sauce a bolder, slightly spicy flavor. This condiment is delicious mixed with scrambled eggs, spread on a sandwich or pizza, whisked into salad dressing, or spooned over grilled fish.

Ingredients

Garlic, 2 cloves
Parmesan or pecorino romano cheese, ½ cup (2

Sauce
Condiment
Gluten-free
Vegetarian
Spicy

Method

With a food processor running, drop the garlic cloves through the feed tube. Turn off the processor, add the cheese and pine nuts, and pulse briefly. Add the kale, turn on the processor again, and pour the oil through the feed tube in a thin, steady stream, processing until a moderately thick paste forms. As you work, stop the processor occasionally and scrape down the sides of the bowl.