Kale Pesto (Based on Rachel Ray’s Kale Walnut Pesto)
½ bunch kale, stems discarded and leaves coarsely chopped
¼ cup chopped walnuts, toasted
1 clove garlic, chopped
½ cup grated parmesan cheese, plus more for sprinkling
Salt and pepper
¼ cup extra-virgin olive oil
1. In a large pot of salted water, cook the kale until tender, 4 to 5 minutes.
2. Using a slotted spoon, transfer the kale to a colander and rinse with cold water.
3. Squeeze the kale to remove the excess water. (I use a salad spinner instead.)
4. In a food processor, combine the kale, walnuts, garlic and parmesan until almost smooth; season with salt and pepper. With the machine running, add the olive oil.
Try the Pesto with and without adding the walnuts.
For a lighter pesto, use vegetable broth instead of EVOO or use half broth/half EVOO.
Use a fresh tomato instead of EVOO.
Vary the type of cheese you use (Romano, Asiago)