Rachael Ray's Kale Pesto

By catgirl

Ingredients

• 5 to 6 cups lacinato kale, coarsely chopped
• juice of 1 lemon
• 1/4 cup pignoli (pine nuts)
• 1/4 to 1/8 tsp nutmeg, freshly grated
• 1/2 cup pecorino cheese, freshly grated
• salt and pepper
• 1/3 to 1/2 cup EVOO olive oil

Preparation

Step 1

1. In a food processor, pulse the kale* to finely chop. Add the lemon juice, pine nuts, nutmeg, cheese, and salt and pepper. Pulse to combine, then transfer to a bowl.

2. Stir in the EVOO, in a slow stream to a count of 6. Taste and adjust the seasonings.

3. To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the pesto, starchy water, and pasta.

*Lacinato kale is also called Tuscan, black, or dinosaur kale.