Kale Pesto - Power Packed

Kale Pesto - Power Packed

Tracey Wilkinson

Power Packed Kale and EVOO

Ingredients:

  • 10 leaves kale stem removed (I used curly kale)
  • 1 tablespoon pine nuts
  • 1/2 clove garlic roughly chopped
  • 1/4 teaspoon salt
  • 3 tablespoons  extra virgin olive oil (any selection)
  • 1 tablespoon freshly grated parmesan cheese

 You will also need:

  • a large bowl of water
  • ice cubes

Directions:

  1.  Fill a large bowl with ice and water and put it in the fridge.
  2. Wash the kale and remove the ribs.
  3. Bring a large pot of salted water to a boil and blanch the kale for about 3 minutes, remove and place in the ice bath to stop the cooking process.
  4. Drain, place the leaves on paper towels and blot away the moisture.
  5. In the bowl of a food processor, put the kale, garlic, pine nuts, parmesan and pulse until coarsely chopped.

Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.

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