This potent pesto can also be sprinkled on roasted chicken, pork loin or vegetables or tossed with pasta.Plus: More Vegetable Recipes and Tips

George Germon
Johanne Killeen
January 1996

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Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.