Kale and Walnut Pesto
Kale and Walnut Pesto
Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to over toast them, as they will burn very quickly once they are toasted.)
Immediately transfer the walnuts to a dish to cool.
Bring two quarts of water to a boil.
Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
When the ingredients are thoroughly combined, transfer to a bowl.
Stir in the Parmesan, remaining 1/2 teaspoon of salt, and pepper.
Serve hot.
Ingredients
Directions
Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to over toast them, as they will burn very quickly once they are toasted.)
Immediately transfer the walnuts to a dish to cool.
Bring two quarts of water to a boil.
Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
When the ingredients are thoroughly combined, transfer to a bowl.
Stir in the Parmesan, remaining 1/2 teaspoon of salt, and pepper.
Serve hot.
Notes
