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Kale Almond Pesto

Kale Almond Pesto

It also provides nearly 90 percent of your daily need for vitamin C, has 3 grams of fiber, and contains antioxidants that may protect against cancer and cardiovascular disease. Using it in pesto may be untraditional, but it makes a dark green, richly flavored and nutrient-packed sauce. While kale can sometimes be bitter, blanching the leaves takes care of this problem.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12
Course: Sauce
Cuisine: American
Calories: 157
Ingredients Method

Ingredients
  

  • 1 dozen large kale leaves
  • ½ cup raw whole almonds
  • 1 cup freshly grated Parmesan cheese
  • ½ cup fresh basil leaves
  • 3 cloves garlic very coarsely chopped
  • ½ cup cold water
  • Juice of ½ lemon
  • ¼ teaspoon salt plus more if needed
  • ½ cup extra-virgin olive oil

Method
 

  1. Bring a large pot of water to a boil over high heat and set up a medium bowl of ice water. Add the kale to the boiling water and blanch for 4 minutes, or until bright green and tender. Remove and put into the bowl of ice water to stop the cooking process. Squeeze out the excess water, then pat the leaves dry. Cut out and discard the center ribs.
  2. In a food processor, pulse the almonds to break them up. Then add the kale, cheese, basil, garlic, water, lemon juice, and salt. Pulse until roughly combined. With the machine running, pour in the oil. Continue to process until smooth, scraping down the sides of the bowl. Taste to adjust the seasoning.
  3. The pesto will last for about 1 week stored in a tightly sealed jar in the refrigerator. Or freeze the pesto in ice cube trays, transfer to a resealable plastic bag, and use them as needed.