Kale pesto is like any other pesto; some leaves, some cheese, some salt, some oil, maybe a few other optional ingredients and BAM, instant deliciousness. I included a number of optional ingredients below, but don’t feel you like need them, it would just make the pesto a tiny bit better if you did. I included parsley in mine but skipped the garlic and pine nuts.
This kale pesto recipe is a great, and fast way to use up a whole bunch of kale. You can toss it on pasta tonight for dinner, keep it for tomorrow night’s dinner, or freeze it and enjoy at a later date.
makes1 1/4- 1 1/2 cups
1 bunch kale (8-12 leaves depending on size)
1-2 parsley sprigs, stems removed – optional
1/3 cup finely grated Reggiano Parmesan
1 large garlic clove – skinned and halved - optional
1/4 cup pine nuts - optional
1/2 teaspoon sea salt
1/3 cup extra virgin olive oil + extra for thinning
Using this method to quickly prep kale, flip each leaf over and along the back, and pinch the kale all the way along the rib. Then grab the leaf loosely at the bottom and pull the leaf away from the rib. Do this for all the kale, then wash in water while giving the kale a good massage. Place kale leaves on a tea tower and then roll the towel up tightly to soak up moisture. Squeeze the kale filled towel and unroll.
Fill your food processor with all or half of the kale, working in two batches if you have smaller processor (like me). Add the parsley, cheese, garlic, pine nuts, salt and olive oil. Whiz on high speed for 15-20 seconds and then scrape down the edges. Check to see if it looks a little dry, if so add another tablespoon of olive oil and blend again until smooth. Check one more time for the right oil consistency, add a bit more if needed. Taste to see if it needs anything – salt? Done!
Use right away, refrigerate for up to 3 days or freeze for later.