We think of pesto as a summertime food, but this easy version uses kale with some parsley to give you fresh pesto, even when there's no basil in sight!
|4 c||kale (washed, tough stems removed, chopped, packed)|
|1⁄2 c||parmesan cheese (grated)|
|2 clv||garlic (smashed)|
|1 bn||parsley (flat-leaf, washed and dried, roughly chopped)|
|1⁄2 c||olive oil (plus more as needed)|
Bring a large pot of water to a boil. Submerge the kale in the boiling water and cook for just one minute. Drain in a colander and rinse in cold water. Squeeze out the excess water.
In a small skillet over medium heat, lightly toast the walnuts until fragrant and lightly golden, about 3 minutes. Remove from pan and set aside.
Place the kale, toasted walnuts, parmesan, garlic, and parsley in the bowl of a food processor. Sprinkle with salt and pepper, and process until the walnuts are finely chopped. While the food processor is running, add the oil in a steady stream and process until smooth, adding more oil, a bit at a time, if needed. Taste, and add more salt and pepper if needed.
Toss with pasta, or use however you would normally use pesto.