Wednesday, July 11, 2012

Kale Almond Pesto

Embrace Kale.
1/2 cup raw almonds, lightly toasted
1 large garlic clove, smashed
about 3 cups chopped kale (or, a big handful of leaves, torn roughly)
1/4 cup grated Pecorino cheese
1 cup extra virgin olive oil, hefty shakes of salt and freshly ground pepper, to taste
Directions:In a food processor, pulse smashed garlic clove until chopped finely (about less than a minute). Add kale, toasted almonds and Pecorino cheese until combined, stopping to push down the kale on the sides a couple times.With the food processor running on low, add olive oil in a steady stream until you get the consistency you want. I went with about a full cup of olive oil.Add salt and pepper; taste; adjust as you like.

1 comment:

  1. Oh man, kale pesto. I am all over this one with my home-grown kale, too. Thanks for the recipe.