Do you believe me if I tell you this Pesto is better than basil pesto? Whether you trust me or not, you absolutely have to try it!

Kale Leaf Pesto is super easy to make and has such a unique flavor that it will surely win you over. It has a slightly flavorful, almost slightly spicy aftertaste, which makes dishes even tastier. I make it with a mixer, which is definitely faster; the important thing is not to let it overheat too much. I usually use the outer leaves of the kale, collecting them before the inner cabbage forms, so they are more tender.

To store it, I prefer to freeze it in bags, which I find very practical. When you use it, let it thaw, and it’s fresh and flavorful as if you just made it!

When you use it, make sure to save some cooking water, as the pesto might be too dry, and you’ll use the water to thin it once added to your dishes.

If you love pesto as much as I do, here are some other recipes to make this delicious condiment

Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 10 people
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Winter

Ingredients

14 oz kale (cleaned leaves)
to taste coarse salt
3.5 oz grated Parmesan
3.5 oz walnuts
3 pinches fine salt
0.85 cup olive oil

Steps

Wash the kale and remove the central part of the leaf that is tougher.
In a large pot, put a bit of water, once it boils add the coarse salt and the kale leaves.
Boil them for a few minutes until they are soft. Then use tongs to remove them from the water and place them to drain in a colander.
Once drained, put the leaves in a mixer. You can chop them if you prefer.
Add now part of the Parmesan and walnuts.
At this point, turn on the mixer, gradually pour in the oil, the remaining walnuts, fine salt, and the remaining Parmesan. To prevent the kale from darkening, run the mixer intermittently so it doesn’t overheat.
I like a pesto that is not too smooth but slightly coarse, rather moist. Now you just need to use it immediately or freeze it. I put it in freezer bags, but you can also use ice cube trays for individual portions.