easy kale pesto

Grab your NutriBullet and blend up Jo's Easy Kale Pesto, which perfectly dresses up pasta or protein. 

Easy Kale Pesto, by Joanna Keohane

 

Ingredients

1 bunch Tuscan kale, stemmed and chopped

½  cup olive oil (as needed)

1 clove garlic, peeled

⅓ cup pine nuts

2 tablespoons lemon juice

⅓ cup parmesan cheese

Generous sprinkle of sea salt to taste

 

Instructions

  • Blanch the kale in salted boiling hot water until just wilted, around 30 seconds (it’s worth doing this as I think it makes for a nicer pesto texture)
  • Drain and save some cooking water in case you need to thin down the pesto
  • Place kale in a food processor or blender
  • Add oil, garlic, pine nuts, lemon juice, parmesan and salt
  • Blend, starting and stopping to mix with a spoon as needed until you have the smoothness of consistency you want (adding a tablespoon or two of cooking water to loosen if needed)
  • Taste and season again if necessary
  • Serve with pasta or veggie noodles