Tuscan Kale Pesto

This potent pesto can also be sprinkled on roasted chicken, pork loin or vegetables or tossed with pasta.

Plus: More Vegetable Recipes and Tips

  • Servings: Makes about 1 1/2 cups

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  • 1 pound kale, ribs removed, leaves coarsely chopped
  • 3/4 cup extra-virgin olive oil
  • 1 large garlic clove, quartered
  • Kosher salt

How to make this recipe

  1. Bring a large saucepan of salted water to a boil. Add the kale, cover and cook over moderately high heat for 10 minutes. drain and rinse with cold water. Squeeze the excess water from the kale and transfer to a food processor. Add the olive oil, garlic and 1 teaspoon kosher salt and process until smooth. Season with more salt.

Make Ahead

The pesto can be refrigerated for 1 day. Let return to room temperature before using.

Contributed By Published January 1996

456319 recipes/tuscan-kale-pesto 2013-12-06T23:55:09+00:00 George Germon, Johanne Killeen sauces-and-condiments|fast|make-ahead|vegetarian january-1996,johanne killeen,george germon,al forno,tuscan kale,kale pesto,pesto variant recipes,tuscan-kale-pesto 456319

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