Recipes
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Source: Recipe by Chef Jason Neroni of Superba Snack Bar in Venice, Calif. via radio chef Evan Kleiman of Good Food.
Kale & Walnut Pesto
You can make this versatile recipe ahead of time and use it over a few days. For a super quick midweek dinner, just add pasta. Try it on sandwiches, burgers, and quessadillas, or add some to side dishes like potatoes, grains, and lentils.
Ingredients:
- small bunch of kale (4-6 leaves, remove the thick part of the stems*)
- 1/4 cup walnuts, toasted
- 1/2 to 1 clove of garlic
- 1/4 cup olive oil (or more for a smoother pesto)
- juice & zest of one lemon
- salt & pepper to taste
- optional: grated parmesan or pecorino cheese
- Note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender.
Directions:
Wash kale under hot water.Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Source: Recipe by Chef Jason Neroni of Superba Snack Bar in Venice, Calif. via radio chef Evan Kleiman of Good Food.