A vibrant and flavorful pesto made with kale and a mix of nuts, perfect for pasta or as a spread.
Bring a pot of salted water to a boil.
Adding salt to the water enhances the flavor of the kale.
Blanch the kale in the boiling water for 3 minutes, then transfer it to a bowl of ice water to cool.
Cooling the kale quickly helps retain its vibrant green color.
Drain the kale and squeeze out excess water.
Ensure the kale is as dry as possible to avoid a watery pesto.
In a food processor, pulse the kale to break it down.
Pulse in short bursts to avoid over-processing.
Add the garlic, pine nuts, and walnuts to the food processor and pulse until combined.
Toasting the nuts beforehand enhances their flavor.
Slowly add the olive oil and lemon juice while processing until the mixture is smooth.
Adding the liquids gradually ensures a smooth consistency.
Add the grated parmigiano and pulse a few times to combine.
Adjust the amount of cheese to your taste preference.
Season with salt and pepper to taste.
Taste the pesto before adding salt, as the cheese is already salty.
Serve the pesto with your favorite pasta or as a spread.
Top with extra cheese and a drizzle of olive oil for added flavor.
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