Tuscan Kale Pesto

  • 12 Lacinato kale leaves, midribs removed
  • 2-3 cloves garlic
  • 3 tbsp pine nuts
  • 2/3 cup grated parmesan
  • 1/4 cup olive oil
  • Salt & pepper to taste

Method:

  1. Bring a pot of water to a boil and blanch* kale for 2 minutes.
    Strain and plunge kale into an ice bath.  Drain kale and squeeze water from it.
  2. In a food processor, combine garlic and pine nuts and grind to a coarse paste.
    Add Parmesan and kale and blend until smooth.
    With motor still running, slowly drizzle in olive oil and season with salt and pepper.

*the process of quickly submerging something into the boiling water to cook.

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