Step up your pesto game by adding the rich flavor and dense nutrition of kale. You will fall in love with this simple recipe that can be used with a wide variety of dishes.
Himalayan sea salt or kosher salt
1 large bunch kale
1/4 cup roasted pistachios or pine nuts
2 cloves garlic, crushed
1 cup fresh flat-leaf Italian parsley leaves
1/2 cup fresh basil
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice or bottled organic lemon juice
Freshly ground black pepper
Rinse the kale well, remove the stems, and tear leaves into large pieces.
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling if you are making pasta). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
Pulse the pistachios and garlic in a food processor until finely chopped. Add the kale, parsley, and basil then pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to blend in.
Toss with pasta, and/or serve over your favorite meat or fish.