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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!
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Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
winter-pesto
- 4 c kale
- 1/2 c walnuts
- 1/2 c parmesan cheese
- 2 clv garlic
- 1 bn parsley
- 1/2 c olive oil
- salt
- pepper
Winter Pesto Directions
- 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.