I was going to name this Amy Lee’s Kale Pesto, but since she didn’t share the recipe with me, I can only acknowledge her for the inspiration. If you have a buttload of curly kale from the garden, like I did, this is a wonderful addition to your menu. I had to do this in a couple of batches because there was so much kale. You can reproportion this to suit your taste.
I modeled this recipe after a similar experiment with broccoli. Traditional pesto is usually too hot (from all the basil) and too garlicky for me. So I swapped half the amount of basil for a whole head of steamed broccoli. The result was an amazingly creamy and light (and more nutritious) version of pesto.
I think you will like the kale version too. Because kale is more of a bitter green than broccoli, I would recommend adding the juice of a lemon to brighten it up a bit — but it’s not necessary. You could use this in a pasta dish, or as a marinade/rub for fish and chicken. It’s really delicious.
The following yields 4 cups of kale pesto. There was so much of it, I had to package them up and freeze them for later use.
1 armful of kale, approximately 8 bunches if store bought.
1 really big bunch of basil
8 thumb-size cloves of garlic
1 cup of pine nuts (or walnuts)
1 cup grated parmesan (I used pecorino romano)
1/2 C. olive oil (this is about half the recommended)
1 lemon (juice)
Since I used pecorino romano, I did not add any salt, because it’s a saltier hard cheese. If you use parmessan, you might want to add a pinch.
Remove the stem (rib?) from kale and steam-cook them until soft. Remove stem from basil. Throw everything together in a food processor. Pulse and process for a couple of minutes until well blended. (Unless you have a really big food processor, I would recommend doing this in a couple of batches.)