Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.
- 1 medium bunch of kale ribs and stems removed
- 1/2 cup walnuts
- 2 cloves garlic
- Juice of 1/2 lemon
- 1/2 cup grated Kokoborrego Owl Creek Tomme * about 1 1/2 ounces
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- * Editor’s Note: You may use any hard grating cheese (Parmesan, Romano, Asiago) as a suitable substitution.
Bring a large pot of salted water to a boil. Add the kale. After the water returns to a boil, cook for 4 minutes. Remove the kale and transfer to a bowl filled with ice water to stop the cooking process. Drain, squeezing the kale to remove as much excess water as possible.
Transfer to a food processor and add the nuts, garlic, lemon juice and cheese. Pulse until coarsely chopped. Transfer to a small bowl, stir in the oil and season with salt and pepper. To freeze, divide the finished pesto between small freezer-safe bags, flatten, seal and freeze for up to six months.
Makes about 1 cup.
Photo by Jodi Miller