Kale Pesto
Adapted from “The Real Dirt on Vegetables” by John Peterson
I was really craving pesto this week and realized that I didn’t have basil or arugula in my fridge. I did, however; have some local lacinato kale that I bought at the Woodbine Farmers Market. So, I looked it up and sure enough you can make pesto with kale. Plus, you have all the added health benefits from using the super food kale. This is an easy and quick recipe that will last for up to a week in the fridge – or you could freeze it. Enjoy!
Ingredients
- ¼- ½ cup chopped walnuts
- 1 ½ -2 teaspoons salt
- ½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do)
- 2 cloves garlic, minced
- ½ cup olive oil
- ½ tsp old bay seasoning
- ½ cup grated Parmigiano-Reggiano
- Ground black pepper to taste
Instructions:
- Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts – they burn quickly and will get bitter!
- Bring about two quarts of water to a boil. Add 1 teaspoon of the salt, then add kale. Cook, uncovered, until tender, about 10 minutes. Remove from pot and drain.
- In a blender or food processor, add garlic, walnuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add ½ teaspoon salt and Old Bay Seasoning, pulse, then taste. Add remaining ½ teaspoon of salt if necessary.
- Spoon pesto into a bowl and stir in cheese and pepper.
For ½ pound pasta, use 2-3 tablespoons pesto. Keeps really well in an airtight container in the refrigerator, for up to a week.
Makes about one cup.
Can you tell me who did your layout? I’ve been looking for one kind of like yours. Thank you.
Hey Terry,
I actually did. Let me know if you would like some help with yours.
so happy to see Kale Pesto featured it has been of our favorite pestos since we discovered the recipe in Faith Willinger’s excellent cookbook “Red,White, & Greens”. Looking forward to the market tomorrow!
Thanks Marie! It is a new favorite for me too! See you Tuesday.
The kale I can finish, it’s the collard greens and cabbage I’m struggling with! Any recipe ideas?
Hi Shelly,
I too have a similar problem. I just bought the New Southern Garden Cookbook and am excited to try this recipe: Creamed Collard and Country Ham Pot Pie with Cornmeal Pastry
For the cabbage – the Barefoot Contessa has a couple great recipes:
Stuffed Cabbage Rolls
or simple
Sauteed Cabbage
Hopefully that will get you started – good luck!
Thanks Mary! I made home made sushi with collards recently. Instead of using seaweed (nori) to roll up your filling (I used avocado, carrots, cucumber,and rice) use whole steamed collard leaves! It worked perfectly and tasted great! Plus you can eat it cold so it’s a good left over or lunch.
Awesome! I’m going to make this in the next few days with the rest of the kale from Delvin Farms. I made lasagna with some of it already and it was so delicious! Missed you today and can’t wait to hear about your class!!
Can you use a different nut, like almonds, instead of walnut? I’m looking forward to trying this out!
Hi Erin, you know I’ve never done it with almonds, but I would imagine that world work. You’ll want to roast them first. You could also use pine nuts. I just like the depth and flavor or walnuts.
Thanks Mary. I’ll try the almonds and let you know!
Love your site! Made kale pesto with toasted sunflower seeds (the only nuts in the house not spoken for). Boiling up some wheat orecchiette now & am ready to dig in. Thanks for all the great ideas for kale (under one roof).
sounds great, but what is old bay seasoning? any suggestions for a substitute if I can’t find any?
I just googled for a replacement for Old Bay seasoning – there are a lot of options, but this is one I found: http://www.food.com/recipe/old-bay-seasoning-substitute-345691
Best pesto I have ever eaten!
Thanks Katie. I agree, and use it on everything! Thanks for your comment.
This is a very good recipe. I was so pleased to find it. We just finished harvesting our kale and it was a great way to use it all. Thank you!
Way to typo my own name! LOL! Thant would be Becky.
That, not thant. I give up! Have a great day.
As I am Australian can you please tell me what ” old bay seasoning ” is. I am wondering is it what we know as ” bay leaves ” but I don’t think that would be the flavour to suit.