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Kale Pesto
- Makes about
1 cup
- Difficulty
Easy
By Ivy Manning
Published 2014
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
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.
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