Kale and Almond Pesto
by: Three Many Cooks
Serves: Makes about 2 cups.
Ingredients
- 1 bunch kale (about 12 leaves or 9 ounces), rinsed thoroughly
- 1 cup freshly grated Parmesan cheese
- ½ cup whole, raw unsalted almonds
- ½ cup packed fresh basil leaves
- 3-4 cloves garlic, peeled and smashed
- ½ cup extra virgin olive oil
- ½ cup cold water
- Salt and pepper to taste
Instructions
- Bring a large pot of water to boil over high heat. Submerge all the kale in boiling water, stirring occasionally, until bright green but still crisp, 30-60 seconds. Drain the kale and rinse with cold water to stop the cooking. Dry the kale thoroughly with a clean kitchen towel. When dry, tear or cut the kale leaves from the thick, woody stem.
- In a food processor fitted with a metal blade, combine the kale leaves, Parmesan, almonds, basil, and garlic; pulse until well combined. With the motor running, slowly drizzle in the olive oil first and then the water. Season to taste with salt and pepper. And add more oil or water, if necessary, to reach desired consistency.
Notes
Pesto will keep in an airtight container in the refrigerator for 1-2 weeks (longer if you float a little oil on the top). And it can be frozen for up to 6 months.
This sounds great! I was going to make Carbonara for supper but this sounds better! Mmmmm!!!
I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
Sharon, who would have thought you could make kale pesto?! So glad we have threemanycooks to keep us out of our meal-to-meal ruts! I’ll be making this soon 🙂
Used pistachios because they were on hand and turned out great! Thanks for a great Kale recipe, I’m a fan!
just made this without garlic but added lemon juice and it tastes wonderful – added more basil and less kale , because I am making kale chips with the rest 🙂 YUMMY!
oooh, a new thing to do with kale – thanks!