Kale Pesto


Yield About 2 cups



  1. Bring water and 1 tablespoon salt to a boil in a medium pot.
  2. Add the kale and garlic cloves.
  3. Boil for 3 to 4 minutes.
  4. Transfer kale and garlic to a food processor or blender. Use a slotted spoon or tongs so that you can use the cooking water to thin the pesto.
  5. Add juice from half a lemon, nutmeg, pecans, and olive oil.
  6. Puree.
  7. Adjust for desired consistency by adding a few tablespoons of the cooking liquid (which will also add salt), and/or olive oil, and/or more lemon juice.
  8. Puree again. Season to taste with salt (or more salted water) and pepper.


Use lemon juice to taste. Start with juice from half a lemon and then add more if desired. VARIATION: add half a cup of grated hard cheese, such as Parmesan or Asiago.

Andy Broder - KitchenThink

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