Tuscan kale pesto is a rustic, flavorful spread, perfect for bringing a genuine condiment to the table to use as Tuscan kale pesto for pasta or to spread on savory crostini and bruschetta. This Tuscan kale pesto recipe, like the best homemade pesto recipes you can find on this blog, is prepared in a few minutes with simple ingredients such as extra virgin olive oil, Pecorino, Parmigiano, almonds and garlic.
Tuscan kale and almond pesto, like the broccoli and almond pesto, is a great alternative to the classic Genovese pesto, especially in the colder months when you are looking for nutritious, tasty kale recipes. Alternatively, you can also make a Tuscan kale and walnut pesto, like the more classic broccoli and walnut pesto, producing an even more intense cream ideal as a creamy sauce for pasta dishes.
If you are wondering how to use Tuscan kale, this pesto, like the oven-baked Tuscan kale chips, is certainly one of the quickest and most versatile solutions and is perfect for making pasta with Tuscan kale pesto. You can prepare it after a brief blanching of the leaves for a milder flavor, or as a raw Tuscan kale pesto, using the tenderest leaves to achieve a fresher, more fragrant consistency.
This easy Tuscan kale pesto recipe is perfect for dressing short or long pasta, preparing bruschetta, or enriching main meat dishes with a creamy, enveloping kale sauce, but also simply spread on a slice of homemade bread.
Let’s head to the kitchen and make Tuscan kale pesto together — but first I remind you to check my Facebook page and my Instagram profile to stay updated on all new recipes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Tuscan kale pesto
- 11 oz Tuscan kale (cavolo nero) (to be cleaned; approximately 10 cups of packed leaves)
- 3 oz Parmigiano Reggiano PDO ((about 3/4 cup grated))
- 1 oz Pecorino cheese ((about 1/4 cup grated))
- 2 oz Almonds
- 7 tbsp Extra virgin olive oil ((about 3.5 fl oz))
- 1 pinch Fine salt
- 1 clove Garlic
- 1 pinch Dried red chili peppers
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 tougher central part of the stem and keep only the tender leaves.
Bring a pot of well-salted water to a boil and blanch the Tuscan kale for about 8-10 minutes, until it becomes soft.
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 with your hands to remove any remaining moisture and avoid a too-runny pesto.
Transfer the well-squeezed Tuscan kale to 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 necessary to achieve the desired thickness.
Your Tuscan kale pesto is now ready to be used as a sauce for pasta, bruschetta or to enrich main dishes — and with a pinch of chili it will be even more delicious!
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 color and flavor.
Homemade Tuscan kale pesto will keep in the refrigerator for about 2-3 days if stored in an airtight container. Before using it as a pesto for pasta, stir well and, if necessary, add a drizzle of oil to restore the right creaminess.
If you want to store it longer, you can also freeze the Tuscan kale pesto in small single-portion containers or in ice cube trays so you always have it ready to use as a condiment for pasta 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 meat and fish dishes. 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 Tuscan kale pesto raw using the tenderest leaves. In this case you will obtain a cream with a stronger, 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 always have it ready to use as a sauce for pasta or bruschetta.
