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Kale and Walnut Pesto

Ingredients

  • 1 medium bunch kale, center ribs and stems removed
  • Kosher salt
  • 1 garlic clove, crushed
  • 1/4 cup finely grated Parmesan
  • 1/4 cup walnuts, toasted
  • 1/2 cup olive oil
  • 1 tablespoon (or more) fresh lemon juice
  • Freshly ground black pepper

Recipe

 

Blanch kale in a large pot of boiling salted water, about 1 minute. Dunk in ice water to stop cooking process; wring dry in a clean kitchen towel.

Transfer to a food processor, add garlic, Parmesan, and walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper.

Adapted from Bon Appetit

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