Kale Pesto Recipes

Steps:

• Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
• Add the parmesan and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

Steps:

• Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water.
• Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times.
• Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth.
• Finally add the cheese and pulse a few times. Season with salt and pepper.
• If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.
• These are the basics of my recipe and the way that I prefer it, but you can add more garlic, lemon, or oil if you like.

Steps:

• 1. Place kale in food processor and pulse until chopped.
• 2. Add almonds and garlic, pulse again to incorporate.
• 3. Pulse in salt, lemon juice, oil and pepper flakes.
• 4. Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth).
• 5. Serve over Sesame Crackers.

Steps:

• Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
• To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Steps:

• Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.