Recipe File: Kale Pesto

Written by on March 1, 2013 in Food, Lifestyle - 5 Comments
Recipe File: Kale Pesto // The Downtown Romantic For Glitter Guide

Kale is officially the vegetable du year (past winners include butternut squash, beets, brussel sprouts), and Laney Crowell from Downtown Romantic shows us how to use this green for something other than a salad. Her pesto is much cheaper and healthier than the typical basil version, but just as delicious!

INGREDIENTS

Makes 1 1/2 cups, enough for 6-8 servings of pasta

1/2 cup chopped pine nuts or walnuts
8 ounces kale, trimmed, rinsed, and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
1-2 cloves garlic, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS

- Toast nuts in the oven or a frying pan until they’re golden and fragrant. This only takes a couple minutes, so keep an eye on them. Let cool.

- Wash and dry kale. Trim all of the stems off. You should just have the leaves left.

- Bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.

- Drain the kale and plunge it into the cold water. Drain again, then place on a clean dishtowel and blot away the moisture.

- Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt, and pepper in a blender. Purée until smooth. You may need to add more olive oil to reach desired consistency.

- To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.

Enjoy on pasta or pizza with a glass of white wine.

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