Kale Pesto Recipe

How to Make Kale Pesto

1. Bring a large pot of salted water to a boil. Add 1 bunch (about 10 oz) of kale and blanch for 3 minutes. Immediately transfer to an ice bath to stop the cooking process. Drain thoroughly and squeeze out as much excess water as possible.
2. Add the blanched kale to a food processor. Pulse a few times to chop roughly. Add 2 cloves of garlic and pulse until finely chopped.
3. Add 1/2 cup pine nuts (or walnuts/cashews) and pulse until finely chopped, scraping down the sides of the bowl as needed.
4. With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil and the juice of 1 lemon. Process until everything is combined but still slightly chunky.
5. Add 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option) and pulse a few more times to combine. Season generously with salt and freshly ground black pepper to taste.
6. Taste and adjust seasonings as needed. Add more garlic, lemon juice, or olive oil to your preference.
7. Serve immediately over your favorite pasta, toss with extra virgin olive oil and additional grated cheese. Also delicious spread on sandwiches or used as a dip with crudités.