Tuscan Kale Pesto

Name: Tuscan Kale Pesto
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

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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

By Johanne Killeen

January 1996

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Recipe Summary

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

Step 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.

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Make Ahead

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

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Tuscan Kale Pesto

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Tuscan Kale Pesto

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Tuscan Kale Pesto

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Tuscan Kale Pesto