Kale and Walnut Pesto

Name: Kale and Walnut Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 -6
Ingredients: 1 medium bunch curly or lacinato kale; kosher salt; 1 garlic clove; 1/4 cup Grated Pecorino Romano or Parmesan; 1/2 cup walnuts; 1/2 cup extra virgin olive oil; 1 tablespoon lemon juice; salt and pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4 -6
Course
Condiments, Others
Cuisine
Vegetarian, gluten-free

Kale and Walnut Pesto

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 medium bunch curly or lacinato kale center ribs and stems removed
kosher salt
1 garlic clove chopped
1/4 cup Grated Pecorino Romano or Parmesan
1/2 cup walnuts toasted
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
salt and pepper

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Instructions

After you remove the ribs and stems, chop the kale up roughly. Blanch kale in a large pot of boiling salted water, about 30 seconds. Drain and rinse with cold water to cool (or dunk in a bath of icy water). Spin in a salad spinner or wring dry in a clean kitchen towel.
In a food processor, add garlic and give it a whir to mince it more finely. Add kale and walnuts and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice, pecorino and season with salt and pepper to taste.