What is summer without pesto? It’s perfect for the hot, summer days when you need a quick sauce for pasta or fish. It brings summer right to your senses—the bright green color, the nutty, cheesy feel in your mouth, the pungent smell of….well, some think it smells like dirty socks but to me basil has a nice clean smell.
Kale Pesto was born of necessity. We have a small backyard and while I grew basil, the amount I could grow didn’t produce enough basil to make pesto for more than one meal. It takes a big bunch of basil to produce a small amount of pesto. Besides that, the little packages you get in the store are expensive.
What could we use that would satisfy our need for pesto? Hmmm. Kale! Kale is available all year long. It’s inexpensive. It’s perfect in pesto.
The whole leaves are tough. If you buy whole kale, cut out the stem. I usually use already chopped kale because it’s easier. Kale does have a little bite but if you don’t have a sophisticated palate, you would be hard pressed to tell the difference.
This recipe is a loosey-goosey kind of recipe. Adjust as you see fit.
Kale Pesto:
1 package (12 oz) chopped kale
4 cloves garlic (to taste, we like a lot of garlic)
1/4-1/2 c olive oil
1/2 c walnuts or pine nuts (almonds, pecans—your choice or mix and mash, maybe sunflower seeds), toasted
1/2 c parmesan (or pecorino romano) cheese-hard cheese—no creamy cheeses
S&P
- bring a pot of water to a boil, add kale and turn heat to medium. Cook for a few minutes (this helps to soften it and temper the taste). Drain and place in food processor.
- Add garlic cloves and process until finely chopped.
- Add oil slowly until it’s the consistency you want.
- Add nuts, process a few time
- Add parmesan to taste, pulse a couple times.
- Taste for s&p
Suggestions: Serve over linguine, fish, add to meatball mixture, chicken, grilled cheese sandwiches, pizza or vegetables.
Make a salad dressing by adding more olive oil, buttermilk or mayo and vinegar to a couple tablespoons of pesto.
FYI: Pesto turns brown fast so cover it up with plastic wrap directly on top. This makes a good amount and can be frozen in individual packages.
Other ideas for different pesto’s: parsley and spinach, sun-dried tomatoes, olives, arugula, mint, cilantro (maybe even radish leaves or carrot tops). Have one bold flavor for the base and add in other bold flavors for accent.
Have fun experimenting!
