The kale pesto is a simple and quick recipe to prepare. A delicious winter sauce with a Tuscan flavor as an alternative to the Genoese pesto with basil (typically summer). My family loves it a lot. Perfect for crostini and as sauce for pasta, this pesto combines the robust flavor of kale with the crunchiness of almonds and/or walnuts. It can be easily made with a chopper or with the Bimby and can be enjoyed raw or cooked, offering versatility in the kitchen.
SEASON for harvesting #kale (or #curly #kale): from November to April
(it becomes more tender and flavorful after the first frost)
#nuts #peanuts #almonds #walnuts #hazelnuts #pine nuts #pistachios – available all year round
COOK kale
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 50.56 (Kcal)
- Carbohydrates 1.68 (g) of which sugars 0.57 (g)
- Proteins 0.99 (g)
- Fat 4.82 (g) of which saturated 0.57 (g)of which unsaturated 1.66 (g)
- Fibers 0.83 (g)
- Sodium 103.01 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Kale Pesto
the same recipe can be prepared with curly kale
- 6 leaves kale (about 7 oz)
- 1.06 oz almonds (and/or walnuts, pine nuts*)
- 1.41 oz water (from cooking the kale)
- 0.88 oz extra virgin olive oil (or more)
- to taste salt
- 1/4 clove Garlic
- 1 pinch chili powder (or paprika)
Tools
- Pot
- Chopper
Kale Pesto
For a raw kale pesto use only the most tender and central leaves.
1. Wash the kale leaves and remove the central tough stem. HERE is a video on how to quickly clean curly kale or Kale.
2. Blanch them in a little hot water for about 3 minutes or in a pressure cooker for one minute (for those who have trouble digesting garlic, you can boil it along with the kale).
3. Drain the boiled kale leaves and reserve their cooking water.
4. In a mortar (or a food chopper), first grind the nuts with the garlic (without the germ), the chili, and the salt. Then add the cooked kale leaves and a little of the cooking water.
5. Crush (or chop) everything and if needed add extra virgin olive oil and/or more cooking water (enough to reach a soft and creamy consistency).
VARIATIONS
* as nuts (shelled or peeled) you can use: cashews, almonds, hazelnuts, walnuts, pine nuts, pistachios…
How to USE Kale PESTO with pasta
Boil pasta in plenty of salted water, drain al dente and mix with kale pesto thinned with a little cooking water and/or extra virgin olive oil.
Add a tablespoon per person of grated cheese and/or pecorino (for vegans: a sprinkle of nutritional yeast).
Stir and serve.
SPECIAL as
Sauce for pasta, in lasagna, on pizza, as a dip (it must be very liquid), on a slice of bread.
For a vegetarian bruschetta or crostini
Place on toasted Tuscan bread a slice of cheese (such as caciotta, scamorza, taleggio) and then spread plenty of kale pesto on top.
STORAGE of kale pesto
Store the pesto in airtight containers and drizzle its surface with a little extra virgin olive oil to prevent mold and oxidation.
In the refrigerator it keeps for one week.
In the freezer it keeps for six months.
