The black kale pesto is an original alternative to classic pesto, perfect for dressing pasta, bruschetta or to add character to soups and main dishes.
The addition of chili makes it truly appetizing and gives each dish personality.
In this black kale recipe, the leaves are showcased to the fullest, turning into a bright green cream, rich in flavor and nutritional properties.
A genuine pesto recipe, simple, versatile and with that spicy touch that wins you over at first bite.
The fiber in black kale leaves supports intestinal wellbeing and improves digestion. It’s therefore a tasty but also functional condiment.
Meanwhile, chili promotes circulation and can help boost metabolism thanks to capsaicin, also contributing a pleasant warming and satiating sensation.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for black kale pesto
- 3.5 oz lacinato kale (black kale)
- 1 tbsp pine nuts
- 1/3 cup grated Parmigiano-Reggiano
- to taste fine salt
- 3 tbsp extra virgin olive oil
- 1/2 tsp dried chili flakes
Tools
- 1 Pot
- 1 Blender
- 1 Jar
- 1 Fine mesh strainer
- 1 Pan
Steps for black kale pesto
To prepare the delicious black kale pesto, start by washing the leaves thoroughly under running water. Remove the tougher central rib by pulling it away with your hands or using a knife.
Bring a pot of plenty of salted water. Immerse the black kale and cook for 2-3 minutes.
Drain it using a fine mesh strainer and let it cool. If you want to preserve its bright green color, immediately plunge it into ice water. Meanwhile, in a nonstick pan, toast the pine nuts over medium heat for 2-3 minutes, stirring often. They should be lightly golden, not dark.
To finish, add the chili flakes, mix and let rest for about half an hour so the flavors meld well.
And the black kale pesto is ready! Perfect for:
short or long pasta, bruschetta
grains such as farro and quinoa or as a sauce for meat or fish.
Storing black kale pesto
Black kale pesto keeps in a glass jar covered with a thin layer of olive oil. It keeps in the refrigerator for two to three days. You can freeze it in small cubes using an ice cube tray
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FAQ (Questions and Answers)
How can I make it vegan?
You can replace the Parmesan with nutritional yeast flakes or vegan grated cheese made from almonds or cashews.
