Spring Kale Pesto

Once, there was a woman who had a whole bag of baby kale sitting in her fridge, crying for attention. This is what she made:

025recipe from the May/June issue of City Palate

4c. fresh kale, chard, spinach, arugula. tough stems trimmed, roughly chopped

1/2 cup. walnuts or almonds, toasted

1 c. grated Parmesan cheese

3-4 garlic cloves, crushed

juice of half a lemon

1/2 cup. EVOO

salt and pepper

If you’re using kale, bring a small pot of salted water to a boil/ add all the greens and blanch them for 2-3 min., until they are tender and wilted. I was using very tender baby kale so I just followed the recipe as if I was using more tender greens such as chard, spinach, or arugula.

Drain the greens well in a colander and set them aside to cool.

Place the greens in the food processor with the walnuts, parmesan, garlic and lemon juice and pulse them until they’re well mulched. With the motor running, pour in the EVOO, blending and scraping down the side of the bowl, until the pesto is well blended and roughly smooth. Season with salt and pepper.

makes about 1 1/2 cups. refrigerate for up to a week.


We ate ours on little garlic toast rounds. It was delicious!

This entry was posted by dishnthekitchen.

One thought on “Spring Kale Pesto

  1. Pingback: Arugula Pesto with Toasted Walnuts | Seattle Foodshed

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