Kale Pesto Sauce

1 Reviews
100% would make this recipe again

A kale pesto sauce with olive oil, garlic, pistachios, and Parmesan cheese.

This rather special "pesto" may be used on pasta or to accompany grilled meats. If available, use Tuscan kale.

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Ingredients

??? kale, stems removed ???
??? garlic ???
??? pistachios, shelled, unsalted ???
??? extra virgin olive oil ???
??? Parmesan cheese, grated ???
??? lemon juice, freshly squeezed ???
??? salt, to be added at the last minute ???

Before you start

A blender or food processor will be very useful to make the sauce.

Method

  1. Rinse the kale well. Remove and discard the center ribs. Cook the leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Using tongs, transfer to a plate. Let kale cool slightly then wring out excess water with your hands.
  2. Put pistachios, oil, garlic, and 1/3 cup water in a blender or food processor. Blend until very smooth. Add kale, grated parmesan and lemon juice. Purée, adding a little water at a time as needed, until smooth. It is preferable to add the salt only later, when using the sauce, to avoid the darkening.
  3. Transfer the pesto to a bowl, cover with a plastic wrap and chill until ready to use.

Observations

The pesto keeps up to 7 days in the refrigerator or 2 months in the freezer.

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Nuts | Vegetables | Sauces & Dips | Halal | Kosher | Vegetarian

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