Simple Kale Pesto

Kale pesto you ask?  Yes!  It’s delicious.  Kale is a “super food” and this leafy green is popular whether it's baked, steamed or sauteed.  Yes, even in pesto.  This king of dark green vegetables is a powerhouse of nutrition and flavor.

Although pesto is traditionally made with basil, other types of greens such as garlic scapes or spinach and herbs like cilantro or mint, can easily be substituted.  The fusion of garlic, parmesan, nuts and olive oil compliment almost any herb or green imaginable.  There is a huge spectrum of pestos out there yearning to complement your pasta, bread and meat.

I left nuts out of this recipe due to the strong and earthy flavor of the Kale.  As well, the pesto remains thick due to the sturdy Kale leaves.  This subtle yet hearty sauce, with a vivid green hue, will adorn my pasta and an array of meals to come.

Simple Kale Pesto                                                             

Ingredients: 

3 cloves garlic                                                                                                                                

1 bunch stemmed kale

¾ cup extra virgin olive oil

1 cup grated parmesan

Kosher salt and pepper to taste

Directions:

1. Blanch garlic for 2-3 minutes in boiling water.  Remove with slotted spoon.

2. In same water blanch kale for 30 seconds.  Drain well and pat dry.

3. Transfer kale and garlic to a food processor and puree with olive oil.

4. Add cheese and blend.  Add kosher salt and pepper to taste.

Yields 1 1/2 cups

Other Fall Fest Posts from Food Network:

Jeanette's Healthy Living: Kale Kimchi

Bacon and Souffle: Roasted Carrot Salad With Baby Kale
From My Corner of Saratoga: Pork, Kale and White Bean Soup
Feed My Phoebe: Kale Salad With Bagna Cauda Vinaigrette
Cooking With Elise: Risotto With Tuscan Kale
Napa Farmhouse 1885: Kale and Rainbow Chard Salad With Peaches, Blackberries and Pine Nuts
Thursday Night Dinner: Linguine With Purple Kale and Italian Sausage
FN Dish: The Rise of the Kale Chip