you can’t have enough pesto

  • 1/4 cup chopped walnuts
  • 1 tablespoon plus 1/2 teaspoon salt, divided
  • 1/2 pound kale, coarsely chopped (of course include the stems!)
  • 2 cloves garlic, minced      
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  •  freshly ground black pepper

Toast the chopped walnuts in a dry, heavy skillet (preferably cat iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool. Bring two quarts of water to a boil. Add 1 tablespoon salt then add the kale. Cook kale until tender, about 10 minutes. Drain. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.  When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 teaspoon salt, and pepper. Serve hot. If you are going to freeze, add the Parmesan later when you are ready to eat the Pesto.

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