Recipes Tuscan Kale Pesto Be the first to rate & review! This potent pesto can also be sprinkled on roasted chicken, pork loin or vegetables or tossed with pasta.Plus: More Vegetable Recipes and Tips By George Germon George Germon The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines and Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups Ingredients 1 pound kale, ribs removed, leaves coarsely chopped 3/4 cup extra-virgin olive oil 1 large garlic clove, quartered Kosher salt Directions 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. Rate it Print