Kale Pesto Sauce

Name: Kale Pesto Sauce
Prep time: 20 min
Cook time: 1 min
Yield: 250
Ingredients: 5 cups kale; 1 clove garlic; 1/3 cup pistachios, shelled, unsalted; 1/4 cup extra virgin olive oil; 1/2 cup Parmesan cheese; 1 tbsp lemon; 1/4 tsp salt

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100% would make this recipe again

A kale pesto sauce with olive oil, garlic, pistachios, and Parmesan cheese.

This rather special "pesto" may be used on pasta or to accompany grilled meats. If available, use Tuscan kale.

Preparation : 20 min Cooking : 1 min

Ingredients

5 cups	kale, stems removed	400 g
1 clove	garlic
1/3 cup	pistachios, shelled, unsalted	45 g
1/4 cup	extra virgin olive oil	65 mL
1/2 cup	Parmesan cheese, grated	26 g
1 tbsp	lemon juice, freshly squeezed	1/2 lemon
1/4 tsp	salt, to be added at the last minute	1 g

Before you start

A blender or food processor will be very useful to make the sauce.

Method

Rinse the kale well. Remove and discard the center ribs. Cook the leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Using tongs, transfer to a plate. Let kale cool slightly then wring out excess water with your hands.
Put pistachios, oil, garlic, and 1/3 cup water in a blender or food processor. Blend until very smooth. Add kale, grated parmesan and lemon juice. Purée, adding a little water at a time as needed, until smooth. It is preferable to add the salt only later, when using the sauce, to avoid the darkening.
Transfer the pesto to a bowl, cover with a plastic wrap and chill until ready to use.