This kale pesto is a great way to get your greens in without exactly eating them. Plus, it’s packed with flavor!
The kale pesto is a great way to get your greens in without exactly eating them. Tips for success: Lacinato kale are more tender and have a better flavor than curly kale. You can substitute walnuts or peanuts for almonds.
- ½ bunch Tuscan Lacinato kale stemmed chopped medium
- ½ cup whole unsalted almonds
- 4 garlic cloves crushed
- ½ teaspoon chili flakes
- 1 cup shredded parmesan cheese
- 1 tablespoon white vinegar
- 1 ½ cup extra virgin olive oil
Preheat oven, turn on the heat to high in a large pot filled with water bring water to a rolling boil then add kale and blanch for 1 minute. Place the greens in a large bowl of ice water for 1 minute. Drain the water and add the kale, almonds, garlic, olive oil, chili flakes, parmesan, white vinegar to the food processor and pulse 10 times or until a green paste forms, add a tablespoon or two of water if needed.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!