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]Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds.- 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 [2].
*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
Calolea [3] sent the olive oil for recipe testing.