• Kale Pesto — Versatile, Verdant, Vivacious!

    by Dorothy Reinhold on March 4, 2013


    Print This Post Print This Post Kale Pesto on Shockingly Delicious

    Quick, drop everything, run out to the garden and snag a few leaves of Lacinato kale. Yeah, the long, skinny, pebbly looking leaves.

    What, you don’t have them in your garden (or your garden is under snow right now)? Never fear. You can find them in the produce section at the supermarket, called Lacinato, or Tuscan, or Black, or Dinosaur, or Cavolo Nero kale.  Or snag them from a farmer at the farmers market this week.

    Kale Pesto on Shockingly DeliciousJust get a bunch, and make this kale pesto. I got the recipe on Friday and have already made it twice. Yes, twice in four days, because the first batch was gone, and I couldn’t envision living without it from now on.

    This is going to be a workhorse in the kitchen, I can tell. I will use it …

    • Spread on toasted bread, then topped with a sprinkle of Parmesan, and run under the broiler. Had this Friday night as part of dinner and it was GREAT!
    • Smeared on pieces of cold steak. Had this Saturday for lunch!
    • Smeared on a hard cooked eggs, bite by bite. Had this for Sunday breakfast.
    • Stirred into mashed potatoes. Had this for Sunday dinner.
    • Stirred into cooked pasta. Will have this soon!

    Kale Pesto on Shockingly DeliciousThanks to radio chef Evan Kleiman for chasing down the recipe from Chef Jason Neroni of Superba Snack Bar inVenice,Calif., where she discovered it. Neroni has been named Chef of the Year by L.A. Eater, and Superba was named Top 10 Best New Restaurants by Los Angeles magazine, and on the list of 99 Essential Restaurants for 2013 by L.A. Weekly.

    It takes about 10 minutes to make. Go ahead, I’ll wait while you make it. Then come back and tell me what you think!

    Recipe: Kale Pesto

    Summary: Kale Pesto, ultra green, lemony and Parmesaned-up, is a kitchen workhorse. Never be without it!

    Ingredients

    • 1 bunch Lacintao kale (aka Tuscan, black, dinosaur or Cavolo Nero), about 12 ounces, *washed (see note below) and ribs removed
    • 2 cloves raw garlic
    • ½ cup grated Parmesan cheese
    • ¼ cup extra virgin olive oil (I used Calolea Olio Nuovo fresh pressed)
    • 2 tablespoons Meyer lemon juice
    • Pinch of kosher salt
    • Black pepper, a few grinds

    Instructions

    1. Kale Pesto in food processor on Shockingly DeliciousPlace all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds.
    2. Scrape into a lidded container and store in the refrigerator until use.

    Source

    Recipe by Chef Jason Neroni of Superba Snack Bar in Venice, Calif. via radio chef Evan Kleiman of Good Food.

    *Washing the kale

    Especially if you have picked it from your back yard, where aphids probably rule the roost, wash the kale under very hot water to dislodge the critters. This will also begin to soften it slightly, and it will turn bright-dark green.

    Preparation time: 10 minutes
    Diet type: Vegetarian
    Number of servings (yield): 8-12
    Culinary tradition: USA (Nouveau)
    My rating 5 stars:  ★★★★★ 

    Calolea sent the olive oil for recipe testing.



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