Kale Pesto Recipe
Kale Pesto Recipe - easy, healthy, and delicious! Spread it on sandwiches, serve it with chicken or fish, use it as a pasta or pizza sauce.
4 servings, 1/2 cup, 2 tablespoons each
stem removed (I used curly kale)
freshly grated parmesan cheese
extra virgin olive oil
a large bowl of water
Fill a large bowl with ice and water and put it in the fridge.
Bring a large pot of salted water to a boil and blanch the kale for about 3 minutes, remove, and place in the ice bath to stop the cooking process.
Drain, place the leaves on paper towels, and blot away the moisture.
In the bowl of a food processor, put the kale, pine nuts, garlic, parmesan, salt, and pulse until coarsely chopped.
Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.
Taste and add more salt or extra virgin olive oil if necessary.
Store the kale pesto in a jar or airtight container in the fridge for about a week.
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