Kale Pesto
Kale Pesto
Makes: 1 cup
INGREDIENTS:
- 1 bunch kale, stems removed and reserved for another use, leaves roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3 cup pistachios
- 2 tbs lemon juice
- 1/4 tsp red pepper flakes
- 1/2-3/4 cups olive oil
- 1/2 cup grated parmesan cheese
- kosher salt
- black pepper
PREPARATION:
Into the bowl of a food processor, place the kale leaves, garlic, pistachios, lemon juice, red pepper flakes, salt, and pepper. Pulse to finely chop everything together. With the blade running, slowly drizzle in the olive oil, taking breaks to wipe down the sides of the bowl as needed. Taste pesto and add additional olive oil until desired consistency is met. Pulse in the parmesan cheese, taste again, adding additional salt, pepper, or lemon juice as preferred. Transfer to a bowl and use to dress your favorite pasta, dollop atop veggie soup, or serve with grilled veggies. Pesto will keep in the fridge for up to one week and freezes well.
From Season 6, Episode 5