This recipe comes from Farmer John’s Cookbook. For other ways to make pesto, see the Pesto Template.
Kale Walnut Pesto
- ¼ c walnuts chopped
- 1 T plus ½ t salt divided
- ½ lb kale coarsely chopped
- 2 cloves garlic minced (about 1 t)
- ½ c extra virgin olive oil
- ½ c Parmesan cheese
- Freshly ground black pepper
Toast walnuts over high heat until they start to brown in spots and becomes fragrant. Immediately, transfer to a dish to cool.
Bring some water to a boil. Add 1t of salt and then add the kale. Cook kale until tender (Farmer John suggests 10 minutes).
Put the garlic, walnuts and kale in a blender or food processor; pulse until well combine. With the food processor running slowly add the oil.
When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining ½ t salt and pepper. Serve hot.