Kale Pesto

By bweber

Ingredients

• 1 large bunch of kale, washed with stems and ribs removed
• 1/2 cup blanched almonds
• 2 cloves garlic, roughly minced
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes
• 2/3 cup olive oil
• 1/2 cup Parmigiano-Reggiano Cheese

Preparation

Step 1

Bring a large pot of salted water to a boil. Add kale and cook 10 minutes. Drain and squeeze dry.

In the meantime, preheat oven to 350 degrees F (177 degrees C) then add almonds to a baking sheet and bake in oven for 5-10 minutes or until lightly toasted.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.

Add the pesto to a bowl with Parmigiano-Reggiano cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.