Kale Pesto
This kale pesto makes for a truly speedy meal. The brilliant green color is stunning, and the flavor comes out to be so much greater than the sum of its parts.
Kale Pesto
makes 2-3 cups
sea salt
1 medium bunch kale, stemmed
6-8 garlic cloves, peeled
1/2 cup toasted walnuts, or other nuts/seeds of choice
juice from 1/2 lemon
1 tablespoon nutritional yeast (optional)
freshly ground black pepper or chile flakes
Set plenty of well-salted water to boil. Add the kale and garlic, let cook for about 5 minutes, or until the garlic is easily pierced with a fork/knife. Remove the kale and garlic with a slotted spoon or tongs. Add to a high-speed blender, along with the nuts, lemon juice, nutritional yeast, if using, salt, and pepper/chile flakes to taste. Add a splash of the cooking water to the blender and blend on high speed, adding more water if needed, until you have a smooth and silky puree. Taste for salt and adjust if needed.
Add the kale pesto to pasta, beans, or grains, or use as a sauce. The pesto will keep refrigerated in an airtight container for 4-5 days (it might discolor a little).
Intuitive Cooking Takeaways
All kinds of nuts and seeds can be used in place of the walnuts: pine nuts, pecans, cashews, pumpkin seeds, sunflower seeds, etc.
The cooking water from the kale and garlic can be used to cook pasta or grains for your pesto. This will help save time and water.
If you happen to have some herbs, adding a handful to this pesto can be nice, for a more verdant flavor. Think basil, parsley, dill, cilantro, green onions. Just add your herbs to the pot with the kale during the last 30 seconds of the cooking time, to quickly blanch them.