Makes 1 cup.
(Courtesy of the True Food Kitchen cookbook.)
This pesto features one of Dr. Weil’s favorite greens, kale! Although traditional pesto sauces use basil, we’ve found this version to be a full-bodied and robust variety you won’t want to miss.
The word pesto comes from an Italian word meaning “to pound or crush.” Although pesto made with basil is best known, it can be prepared with a variety of greens and herbs. Freeze any extra in ice cube trays and use the cubes in soups or when making tomato sauce.
8 cups stemmed chopped black kale (about 2 bunches)
1 cup grated Parmigiano-Reggiano cheese
3/4 cup extra-virgin olive oil
1/2 cup pine nuts
4 garlic cloves, chopped
2 teaspoons salt
1/2 teaspoon red pepper flakes, or to taste
- Bring a large pot of water to a boil.
- Fill a large bowl with ice cubes and cold water.
- Plunge the kale into the boiling water for 3 minutes.
- Using tongs or a slotted spoon, transfer the kale from the hot water to the ice bath. The cold water allows the kale to keep its bright green color.
- After 3 minutes, drain the kale in a colander, then squeeze it firmly to press out excess water.
- Put the kale and all of the remaining ingredients in a food processor and puree until smooth.
- Transfer to a container, cover, and refrigerate until ready to use. The pesto will keep for up to 3 days.
Delicious served over scallops! Try Scallops With Kale Pesto & Feta.