Black Kale and Pine Nut Pesto

Kale Pesto dish.jpg

Kale is that notorious “health food,” and black kale is even healthier; however, the raw flavor is quite strong. A quick blanching mellows the flavor and renders it a perfect pesto ingredient. Just process with a small amount of basil leaves, pine nuts (or nut of your liking), garlic roasted in extra virgin olive oil, and Reggiano Parmigiano cheese, and presto, you have pesto worthy of your next pasta dish.

Kale Pesto ingred.jpg

1 cup

INGREDIENTS:

1 bunch baby black kale, center stalks removed

6 tablespoons extra virgin olive oil

4 garlic cloves, peeled, halved

¼ cup pine nuts toasted

2 tablespoons fresh basil, chopped

¼ cup Reggiano Parmigiano cheese

½ teaspoon sea salt

Kale Pest processor.jpg

DIRECTIONS:

Blanch the kale in boiling salted water until wilted, about one minute. Drain and rinse under cold water. Squeeze dry.

Heat the olive oil in a small pan with the garlic over very low heat. Gently cook until the garlic is soft, about five minutes. (Do not allow garlic to brown). Remove from the stove and cool.

In a food processor, pulse the prepared kale and pine nuts until fine. Add the garlic with olive oil, basil, cheese, and salt. Pulse until fine mixture appears. Place in a jar and refrigerate if not using right away.

Black Kale and Pine Nut Pesto

Black Kale and Pine Nut Pesto
Yield: 4 servings
Author:
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Kale is that notorious “health food,” and black kale is even healthier; however, the raw flavor is quite strong. A quick blanching mellows the flavor and renders it a perfect pesto ingredient. Just process with a small amount of basil leaves, pine nuts (or nut of your liking), garlic roasted in extra virgin olive oil, and Reggiano Parmigiano cheese, and presto, you have pesto worthy of your next pasta dish.

Ingredients

  • 1 bunch baby black kale, center stalks removed
  • 6 tablespoons extra virgin olive oil
  • 4 garlic cloves, peeled, halved
  • ¼ cup pine nuts toasted
  • 2 tablespoons fresh basil, chopped
  • ¼ cup Reggiano Parmigiano cheese
  • ½ teaspoon sea salt

Instructions

  1. Blanch the kale in boiling salted water until wilted, about one minute. Drain and rinse under cold water. Squeeze dry.
  2. Heat the olive oil in a small pan with the garlic over very low heat. Gently cook until the garlic is soft, about five minutes. (Do not allow garlic to brown). Remove from the stove and cool.
  3. In a food processor, pulse the prepared kale and pine nuts until fine. Add the garlic with olive oil, basil, cheese, and salt. Pulse until fine mixture appears. Place in a jar and refrigerate if not using right away.

Calories

132.23

Fat (grams)

11.11

Sat. Fat (grams)

1.87

Carbs (grams)

5.93

Fiber (grams)

1.44

Net carbs

4.50

Sugar (grams)

0.99

Protein (grams)

4.16

Sodium (milligrams)

389.89

Cholesterol (grams)

5.38

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

kale, pesto
condiment, sauce
Italian
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Linda HierholzerSIDESComment