Kale must be one of the most versatile vegetable that I know of, and certainly the most commonly featured on this blog. I’ve used it in everything from Korean-influenced tteokbokki to Mediterranean-style fritters. But pesto? It just didn’t seem right and, I’ll be honest, I didn’t have high hopes. But from the moment I spied this recipe in a recent issue of Food and Wine Magazine I just knew I had to try it. The verdict? Lets just say I may never make ‘regular’ basil pesto again! It is that tasty. Best of all, unlike basil, which bruises easily and turns an unattractive brown color, kale yields a vibrant and beautiful green pesto with a much longer shelf life. The original recipe calls for pecorino cheese, which I omitted and didn’t miss at all, and Aleppo pepper, for which I subbed plain old crushed red chile.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
⅓ cup olive oilAdapted from: Chris Cosentino (Food and Wine Magazine)