That’s right, yet another excellent use for this uber-trendy brassica – this kale pesto recipe delivers essential nutrients in spades, including vitamins A, C and K, plus potassium and iron. The cavolo nero (Tuscan kale) works best for making the pesto. Use this sauce to serve with pasta or over rice or cooked quinoa. Pesto will keep, covered, in the refrigerator for two to three days.
Ingredients
(makes 500ml)
10–12 large stalks cavolo nero (Tuscan kale)
Small handful fresh basil leaves, including the stalks
3-4 garlic cloves, chopped
125g pine nuts
60g Parmesan, freshly grated
Juice of 1 lemon
150-175ml extra virgin olive oil
Salt and freshly cracked black pepper, to taste
Method
Thoroughly wash the kale. Remove and discard the entire stalk and roughly chop the leaves.
Place the kale, basil, garlic, pine nuts, cheese and lemon juice into a food processor and process until the ingredients are all combined and finely chopped.
With the motor running slowly drizzle in the olive oil starting with the lesser amount until the pesto is a smooth and creamy consistency. Scrape down the sides of the bowl regularly during processing.
Season to taste; add more cheese, oil or lemon juice if necessary.
