Kale and Walnut Pesto
Best done in a mortar and pestle! (I use a Kota Japan) Be advised it can be an arm workout and takes some time. If you’re feeling lazy blitz it up in a food processor!
Servings: 1 Pint
Ingredients
- 1 Kale (small bunch) Stemmed.
- 1/2 cup Walnuts Lightly toast walnuts.
- 1 clove Garlic
- 1/4 cup Parmesan Cheese Legit Parm or other hard grating cheese, finely grated.
- 1 Lemon Zested.
- 1/2 cup Olive Oil Extra Virgin Olive Oil.
- Salt To taste.
Instructions
- Bring a medium pot of salted water to a boil. Blanch kale for 1-1.5 minutes and cool in ice water. Remove excess water from kale in a salad spinner, rough chop.
- In a mortar and pestle add garlic clove and generous pinch salt, work into a paste.
- Add walnuts and crush into small bits. Begin adding kale, handfuls at a time and grind into a paste.
- Add cheese and slowly drizzle in oil until emulsified.
- Fold in lemon zest. Season to taste with salt.
- You can thin the pesto with lemon juice or additional oil. Use immediately or store refrigerated for 2-3 days.