The kale cooking adventures continue with this recipe for Walnut Kale Pesto. After having good success with the Kale & Chorizo Soup, I was excited to find this pasta dish using kale in a different way.
I really enjoy pesto and have already learned that any greens will work just fine. I've experimented using arugula and love that it freezes well if you can't use it all up in one serving. For the kale, you have just the added step of blanching it first, but after that, it all goes into the food processor and your pesto is ready after a few spins of the blade. To save on prep time, simply cook the pasta in the same water you blanched the kale in.
1 bunch kale, stemmed and chopped
1/2 cup (125 mL) chopped walnuts, toasted
1/2 cup (125 mL) grated parmesan cheese
1 clove garlic, chopped
1/2 cup (125 mL) olive oil
2 tbsp (30 mL) lemon juice
1 pinch each salt and pepper
In large pot of boiling salted water, blanch kale for 1 minute; drain. Chill under ice water; drain well and pat dry.
In food processor, pulse together kale, walnuts, Parmesan cheese and garlic until coarsely ground. Pulse in oil, lemon juice, salt and pepper until smooth.