Kale Pesto

Ingredients

Kale (leaves only): 150 g

Extra virgin olive oil: 100 ml (approx. 7 tbsp)

Parmigiano Reggiano: 50 g, grated

Almonds or cashews: 50 g

Garlic: ½ clove (or 1 small clove if you like it stronger)

Salt: to taste

(Optional) A few ice cubes for blending — helps keep the color bright

Method

Prepare the kale:Remove the thick stems from the kale leaves. Wash thoroughly under cold water.

Blanch the kale:Bring a large pot of salted water to a boil.Add the kale and cook for about 3 minutes, until the fibers soften.Drain immediately and plunge into ice-cold water to stop the cooking and preserve the bright green color.

Make the nut base:In a blender or with an immersion blender, combine the almonds (or cashews), olive oil, garlic, and a pinch of salt.Blend until you get a smooth cream.

Add kale and cheese:Add the blanched kale and Parmigiano Reggiano to the blender.Blend again until smooth and creamy.If the mixture is too thick, add a little more olive oil or a tablespoon of the kale cooking water.

Color trick:For a bright green pesto, add a few ice cubes while blending.

Taste and adjust:Check the seasoning and add more salt (or cheese) if needed.

How to Use It

Ideal for pasta, bruschetta, roasted vegetables, or fish.

Tip:

When using it with pasta, cook the pasta first and toss it separately in a bowl, off the heat. This way, the pesto keeps its vibrant green color and fresh flavor, without being oxidized or losing its aroma from direct heat.