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.

Kale Pesto

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.

Ingredients

  • 1 medium bunch of kale
  • 1/2 cup walnuts
  • 2 cloves garlic
  • Juice of 1/2 lemon
  • 1/2 cup about 1 1/2ounces
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper

Directions

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

* Editor’s Note: You may use any hard grating cheese (Parmesan, Romano, Asiago) as a suitable substitution.