Autumn Pesto

Name: Autumn Pesto (Kale and Almond)
Ingredients: 2 cups (135 g) packed chopped kale leaves (discard stems); ½ cup (75 g) toasted almonds; ½ cup (50 g) grated Parmigiano Reggiano (or substitute 2 tbsp nutritional yeast); Kosher salt and fresh cracked pepper to taste; Kosher salt and fresh cracked pepper to taste; Crushed pepper flakes (optional); ½ cup (50 g) grated Parmigiano Reggiano (or substitute 2 tbsp nutritional yeast); ¼ cup (60 ml) extra-virgin olive oil; ½ lemon, juiced and zested; 1–2 garlic cloves, peeled

Kale and Almond

Preparation info

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

When the weather cools and garden kale is less bitter, it can be transformed into a hearty pesto that will pair well with pasta, eggs, or proteins.

Ingredients

2 cups (135 g) packed chopped kale leaves (discard stems)
½ cup (75

Sauce
Autumn
Gluten-free
Vegetarian

Method

Instructions

In a pot of boiling water, blanch the kale for 60 seconds. Using a slotted spoon, transfer the blanched kale leaves to a bowl of ice water. Once cooled, squeeze out as much water as possible from the blanched kale and set it aside.
In a food processor, add the almonds, grated Parmigiano Reggiano (or nutritional yeast), extra-virgin olive