Tuscan kale pesto is a rustic and flavorful cream, perfect for putting a genuine condiment on the table to use as a pasta sauce or to spread on savory crostini and bruschetta. This Tuscan kale pesto recipe, like the best homemade pesto recipes found on this blog, is prepared in a few minutes using simple ingredients such as extra virgin olive oil, Pecorino, Parmigiano, almonds and garlic.
The kale-and-almond pesto, like the broccoli and almond pesto, is a good alternative to the classic Genovese pesto, especially during the colder months, when you are looking for nourishing and tasty kale recipes. Alternatively, you can also make a kale and walnut pesto, similar to the classic broccoli and walnut pesto, yielding an even more intense cream perfect as a creamy sauce for pasta dishes.
If you’re wondering how to use Tuscan kale, this pesto, like the baked kale chips, is definitely one of the quickest and most versatile solutions. You can prepare it after a short blanching of the leaves for a milder taste, or make a raw kale pesto using the tenderest leaves to obtain a fresher and more fragrant texture.
This easy Tuscan kale pesto recipe is perfect for dressing short or long pasta, preparing bruschetta, or enriching main meat dishes with a creamy and enveloping kale sauce, but it is also delicious simply spread on a slice of homemade bread.
Let’s head to the kitchen and prepare Tuscan kale pesto together. But first, remember to check my Facebook page and my Instagram profile to stay updated on all the new recipes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Tuscan kale pesto
- 4.5 cups lacinato (Tuscan) kale (cleaned)
- 3 oz Parmigiano Reggiano (Parmesan)
- 0.7 oz Pecorino cheese
- 2 oz almonds
- 7 tbsp extra virgin olive oil
- 1 pinch fine salt
- 1 clove garlic
- 1 pinch dried red chili flakes
Tools
- Pots
- Colander
- Blender
Steps to make Tuscan kale pesto
To prepare the Tuscan kale pesto, start by thoroughly washing the leaves under running water, then remove the tough central part of the stem and keep only the more tender leaves.
Bring a pot of generously salted water to a boil and blanch the kale for about 8–10 minutes, until it becomes tender.
Once cooked, drain it and transfer it to a colander, letting it drain for a few minutes to remove excess water. Then squeeze the leaves well by hand to remove any remaining moisture and prevent the pesto from becoming too watery.
Transfer the well-squeezed kale into a food processor, add the almonds, the garlic clove, the Parmigiano, the Pecorino and the extra virgin olive oil.
Blend everything until you obtain a smooth cream, adjusting the consistency with a drizzle of extra virgin olive oil if needed to reach the desired thickness.
Your Tuscan kale pesto is ready to be used as a sauce for pasta, bruschetta or to enrich main dishes; with a pinch of chili it will be even tastier!
Storage notes and tips
To best preserve Tuscan kale pesto, transfer it to a clean glass jar and cover the surface with a drizzle of extra virgin olive oil to prevent contact with air and preserve its color and flavor.
Homemade Tuscan kale pesto keeps in the refrigerator for about 2–3 days if stored in an airtight container. Before using it as a pasta sauce, stir it well and, if necessary, add a little oil to restore the right creaminess.
If you want to keep it longer, you can also freeze the kale pesto in small single-portion containers or in ice cube trays, so you’ll always have it ready to use as a sauce for first courses or bruschetta.
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FAQ (Questions and Answers)
How to use Tuscan kale pesto
Tuscan kale pesto is perfect as a sauce for first courses, but it can also be used to enrich bruschetta, sandwiches or main courses of meat and fish. It is also ideal as a sauce to add to soups and purees.
Can I make Tuscan kale pesto raw?
Yes, it is possible to prepare raw Tuscan kale pesto using the most tender leaves. In this case you will obtain a cream with a more pronounced and slightly bitter flavor compared to the version made with blanched kale.
How long does homemade Tuscan kale pesto last?
Homemade Tuscan kale pesto keeps in the refrigerator for about 2–3 days if stored in an airtight container and covered with a drizzle of extra virgin olive oil.
Can I freeze Tuscan kale pesto?
Yes, Tuscan kale pesto can be frozen in small containers or in ice cube trays, so you’ll always have it ready to use as a sauce for pasta or bruschetta.
