Kale and Walnut Pesto
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0
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Unrated
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 -6
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Course
Condiments, Others
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Cuisine
Vegetarian, gluten-free
Kale and Walnut Pesto
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 kale center ribs and stems removed, medium bunch, curly or lacinato
- kosher salt
- 1 garlic chopped, clove
- 1/4 cup Pecorino Romano cheese grated or Parmesan cheese
- 1/2 cup walnuts toasted
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- salt
- black pepper
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.
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