I like kale. I do. But, there’s a moment in your CSA subscription when you wonder, what am I going to do with ALL this kale? I’ve turned it into salads like this and this. I’ve made Food52′s One Pot Quinoa and Kale Pilaf. And I’ve added it to countless other dishes like soups and stews. What’s next?
That’s where this kale-walnut pesto comes in. It’s effortless, nutrient-rich, and will reduce the hardy, relentless green into one delicious, easy-to-use sauce. Simply blanch it, pulse it with garlic, Pecorino, walnuts, olive oil, and lemon juice, and toss yourself a bowl of kale-walnut pesto pasta (or whatever else you so desire).
Go ahead, give it a try.
Kale-Walnut Pesto (adapted from Bon Appetit)
3 garlic cloves
1 small bunch kale, stems removed
1/4 cup grated Pecorino Romano
1/4 cup walnuts
3/4 cup extra-virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper to taste
Bring a large pot of water to a boil. Blanch garlic cloves for 2 minutes. Add the kale and blanch for another 30 seconds more. Remove garlic and kale with a slotted spoon and place them in an ice bath. Using a salad spinner, remove excess water from the kale.
In a food processor, puree the garlic and kale. Add the Pecorino, walnuts, olive oil, and lemon juice and puree. Salt and pepper to taste.