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Kale pesto
Ingredients
- 1 large bunch Tuscan kale
- 1/3 cup raw pistachios
- 1/4 cup EVOO
- 1 garlic clove
- 2 Tbsp. butter
- 1oz finely grated parmesan cheese
Directions
- Remove the ribs and stems of the kale
- Blanche the kale in very salty boiling water for 30-60 seconds. Let cool slightly, then squeeze out excess liquid.
- If you’re going to have pasta with it, cook the pasta in that leftover salted water!
- Blend the pistachios, oil, garlic, and 1/2 cup of water in a blender or food processor until very smooth.
- Add kale and parmesan, then purée, adding water 1 Tbsp at a time (only if needed) until smooth.
Reference