If you have a bumper crop of kale, make a batch of this kale pesto. You’re sure to love its lemony, garlicky goodness!
We’ve been harvesting bunches of Red Russian kale and I’ve made several batches of kale pesto. I put in lots of lemon and it is delicious!
This recipe makes about 1 1/4 cups of pesto.
Ingredients
You’ll need the following ingredients to make this kale pesto.
- 1 large bunch of kale, stems and large spines removed (about 10 cups)
- 1 large garlic clove, quartered
- 1/2 cup walnut pieces
- 1/3 cup olive oil
- 1/2 lemon, zest and juice
- 1 cup freshly grated Parmesan cheese
- About 1/3 cup of water
Directions
Boil water. Drop the kale into the water to blanche and wilt it (about 30 seconds to a minute). It will be bright green. Drain it in a colander and let it cool a little. Squeeze out the water. Sprinkle a little of the lemon juice on it and set it aside.
In a food processor, blend the garlic, nuts, kale and oil until somewhat smooth. Add the lemon zest, lemon juice, Parmesan cheese and about half of the water and blend more. If the pesto is very thick, add the rest of the water and blend it more.
To serve the pesto with pasta, cook a pound of pasta until al denté, drain it and toss it with the pesto.
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