Kale Pesto

Name: Kale Pesto
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 4 1/4 cups kale leaves (about 120 grams); 1 tablespoon pine nuts (15 grams); 1 tablespoon almonds (15 grams); 1 garlic clove; Salt; Red pepper flakes, to taste

Chemamma @chemamma

Marano Vicentino

Looking for a winter twist on classic Genovese pesto? Try kale pesto—a close cousin to black cabbage pesto or broccoli pesto. Each version has its own unique flavor! The method is almost the same, with a few small tweaks to make each dish your own. This version is vegan, but feel free to add Parmesan or Pecorino cheese if you like. Use it to dress pasta, or spread it on bruschetta or crostini!

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Ingredients

20 min

Serves 4 servings

4 1/4 cupskale leaves (about 120 grams)
1 tablespoonpine nuts (15 grams)
1 tablespoonalmonds (15 grams)
1garlic clove
Salt
Red pepper flakes, to taste

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Steps

20 min

1

Wash the kale leaves and remove the tough center stems. Meanwhile, bring a pot of water with a pinch of salt to a boil. Add the kale leaves and blanch for a few minutes, stirring, until they are tender.
2

When the kale is ready, remove it from the water and reserve about 1/2 cup (about 120 ml) of the cooking liquid. You can use a mortar and pestle or a food processor for the next step.
3

Blend the kale leaves with olive oil, the nuts, the garlic clove, and, if needed, some of the reserved cooking water. Your kale pesto is ready! Enjoy!