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Pesto di cavolo nero

Tuscan Kale Pesto

Total Time
15 mins
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 bunch 1 bunch of Tuscan kale, about 200g/7 oz untrimmed
  • 50g oz shelled walnuts
  • 1-2 cloves garlic optional
  • 30g oz Parmigiano-Reggiano freshly grated
  • olive oil
  • salt

Instructions

    Cup of Yum
  1. Trim the kale leaves of their thick stems, then blanch them in boiling water for about 3 minutes.
  2. Drain the kale leaves in a colander and run them quickly under cold water. Squeeze them dry and chop them roughly.
  3. Add the blanched kale leaves to the bowl of a food processor, along with the walnuts, garlic and a small pinch of salt. Pulse until you have a rough paste. Now run the processor continuously while you drizzle in enough olive oil to produce a smooth and dense paste.
  4. Turn the paste out into a small mixing bowl. Mix in the grated cheese. If need be, thin out with more olive oil (or some of the kale cooking water) so you have a very thick but just pourable mixture. The oil should make it glisten.
  5. Taste and adjust for seasoning.