Kale Pesto

in Dinner, Pasta

When I think about making pesto, a romantic little picture is painted in my brain. I’m in a rustic, Tuscany-style home, barefoot in some sort of oldish, wrinkled – yet totally chic – long, linen dress, in a kitchen that’s older than my great, great grandma, and I’m there making pesto with the guidance of a sweet Italian old woman I can barely communicate with.

I’m adding stuff to the mortar and pestal, grinding it up and we’re laughing and looking adorable. The pesto is made from fresh basil that I picked just a few moments before, the cheese made from the neighbor’s cow and the garlic is fresh from the early morning’s walk (because I imagine you can just walk down the street and run into garlic everywhere. I dunno?). I’ve never been to Italy, sadly, so I’m not positive, but in my brain this is how it works.

The real life story of this pesto is that it was made by a girl living in LA who’s had one too many tootsie rolls this past week and needs a proper dinner. I have electricity so I opted to make this using a food processor, though a pretty mortar and pestal is totally on my Christmas list!

I’m a pretty big fan of pestos that aren’t traditional (evidence: here and here), which makes me believe that maybe I should be calling them something other than “pestos,” but whatever. This “pesto” is what I like to think of as a basil-no-longer exists kind of pesto. It celebrates the changing season, so kale is in place of fresh basil.

In this instance I used dino. Mainly because it’s called dino and that’s the coolest name in the world for a vegetable. If I was a dude I totally wish my name was dino.

Also, do you think dinosaurs ate dino kale? Hope so.

This pesto has been made a few times and through a lil’ testings I found some things out.

First up, you need to destem the kale. Like as in, run your knife alongside the stem and slice off the leaves. The stems have a lot of extra water that you don’t need, and I found little stem strings all up in my pesto. Stems be gone!

Secondly, the kale needs to be super dry after the blanch. A few paper towels do the trick.

Thirdly, I liked the pistachios to be toasted. If you’re feeling lazy and disobedient, you can skip this step–it’s not the end of the world, though I did prefer it.

Fourth, Target sells some really cool pasta. Yeah, Target, as in “TARGÉT” Wild, right?

This pesto is surprisingly bright, healthy, nutty and a teeny bit spicy (thanks to the garlic and red pepper flakes). The reserved pasta water (that is noted below) really helps with giving the pesto a great consistency once tossed with the pasta. I’m so into it!

I’m loving the idea of making this at the beginning of the week and adding it to single portions of pasta for a quick lunch or dinner. Single person pasta dishes are the ticket!

Kale Pesto

Print this recipe!

Pasta (I used trottole)
1 bunch of dino kale (weight: 1/2 lb.), destemmed and loosely chopped
1 garlic clove
1/3 cup deshelled, unsalted pistachios
1 small lemon
1/3 cup Parmesan-Reggiano finely grated
Pinch of red pepper flakes
1/4 cup extra-virgin olive oil
Sea salt
1/2 cup reserved pasta water

1. Bring a heavily salted medium pot of water to a boil. Add the kale, being sure to submerge it in the water, and blanch for 2-4 minutes. Using a large slotted spoon (some other hand-strainer of some sort or even a tablespoon would work too), transfer the kale to a colander. Allow to cool slightly and then transfer to a bed of a few paper towels and dry thoroughly. (And hey! if you have one of those salad spinner things, by all means use it in place of the paper towel situation.)

2. To a small saucepan, add the pistachios and toast over medium-low heat for 2 minutes, tossing the pistachios every 30 seconds or so to ensure an even toast.

3. To the food processor, add the garlic and toasted pistachios; pulse until the mixture resembles a coarse meal. Add the blanched kale and juice from your lemon. Pulse again until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Throw in the Parmesan-Reggiano and pinch of red pepper flakes. Pulse again and while the food processor is running, slowly drizzle in the olive oil. Salt to taste (I added about 1/2 teaspoon, plus 2 pinches of salt).

3. If you’re not going to use right away, transfer to a bowl, top with a teaspoon of olive oil and cover with plastic wrap. This will be good in the fridge for up to 3 days (maybe even 5 days, but you might be pushing it).

4. Add the pasta to the salted boiling water (previously used for the kale) and cook until al dente. Drain the pasta, reserving about 1/2 cup of pasta water. Add the drained pasta back to the pot and add a few tablespoons of pesto. Toss, adding a few splashes of pasta water until it reaches your desired consistency. Top with some shavings of Parmesan-Reggiano.

Yields 1 cup pesto

{ 31 comments… read them below or add one }

Margherita November 5, 2012 at 12:33 am

I love kale, and love love love kale pesto. I never used pistachio in it though, only almonds.
I also cut on garlic because for some reason my stomach can’t handle both garlic and pesto at the same time.
I like to cook linguine with pesto but I the trottole you used look pretty fancy.

Reply

Henrike November 5, 2012 at 1:35 am

This looks delicious! I love the earthy, green flavour of kale. I’m also a big fan of nonconformist pestos; one of my favourites is rocket, lemon zest and cashews- I urge you to try it!

Reply

Abby@ Totes Delish November 5, 2012 at 5:40 am

I’ll just say it…I don’t reallllly love kale, but I could totally get down with this pesto! There’s something about putting greens in pesto form that makes them much more eat-able!

Reply

Bev @ Bev Cooks November 5, 2012 at 6:51 am

YESSSSS. I adore kale and pistachio pesto, omgggg.

Reply

Danielle November 5, 2012 at 6:54 am

I love pesto, but have never tried it with kale before. I have just started cooking with kale this year. It’s so good and healthy (which is a bonus : ). I am looking forward to trying this pesto. I love that you put pistachio’s in it. Sounds soooo good!

Danielle xo

Reply

vanessa November 5, 2012 at 8:37 am

I love that pasta from target but I so wish they sold a whole wheat version!

Reply

Rachelle November 5, 2012 at 9:16 am

That is totally what I picture every time I make pesto too. And bread…..and pizza. I live in a fantasy world of cooking. No big deal.

Reply

GIGI November 5, 2012 at 9:24 am

This looks fantastic. love the story to go along with it! :) xx. gigi. food and beauty blogger @ http://www.gigikkitchen.blogspot.com

Reply

Eileen November 5, 2012 at 9:55 am

Kale pesto is the greatest! I love the idea of using pistachios for ultimate green feast. :)

Reply

Christina @ The Beautiful Balance November 5, 2012 at 10:34 am

Kale pesto is SOO good. I almost enjoy it more than basil-pine nut…ALMOST :)

I have to check out their pastas now that you mentioned it.

Reply

Katie @ Blonde Ambition November 5, 2012 at 10:39 am

I’ve never used pistachios or kale in pesto, but I LOVE the color of this, and I’m guessing the taste isn’t half bad either :)

Reply

sara November 5, 2012 at 11:18 am

love the pistachios and kale together. two of my most favorite things! There are some great finds at Target when you have your eyes peeled, great shape!

Reply

Jessica@AKitchenAddiction November 5, 2012 at 11:55 am

Love that you use pistachios!

Reply

Stefanie @ Sarcastic Cooking November 5, 2012 at 3:24 pm

I am making this tomorrow night! Target constantly surprises me with their plethora of amazing things, most of which I buy, but def do not need!

Reply

Suzanne Perazzini November 5, 2012 at 4:49 pm

I love the picture you have painted at the beginning and it all works beautifully except I do have to say, “Put your shoes on, girl.” Italians wouldn’t be seen dead without shoes. The rest is perfect and quite evocative. I agree that anything green can be made into a respectable pesto and yours sounds pretty delicious.

Reply

Adrianna November 5, 2012 at 4:51 pm

Oh HA! Had no idea that was a cultural thing. Good to know!

Reply

Cass @foodmyfriend November 5, 2012 at 5:06 pm

You are hilarious :P Why is there no tall dark and handsome man teaching you?! I made a pesto pasta for dinner last night. It was rocket based though. Nom!

Reply

Adrianna November 5, 2012 at 5:19 pm

Haha!! That’s a very good point.

Reply

Coleen Patrick November 5, 2012 at 5:22 pm

Love parm, kale and pistachios, so can’t wait to try this!!

Reply

candi November 5, 2012 at 6:34 pm

“1/3 cup pistachios, unsalted and deshelled and unsalted”

from your description i’m guessing you meant toasted instead of the 2nd unsalted :D

Reply

Adrianna November 5, 2012 at 6:57 pm

Thank you for catching! Toasting the pistachios in the written instructions so it was just an extra “unsalted.” :)

Reply

Heather@SugarDish(Me) November 6, 2012 at 4:18 am

And so! I’ve just found dinner which is awesome because I’m too busy to worry about what I’m feeding my family. Annnnd I already have everything I need to make this. So thankyouthankyouthankyou!

Reply

maria November 6, 2012 at 7:51 am

looking tasty :)

Reply

Kitty November 6, 2012 at 9:27 am

Love this ideal Kale Pesto? Who would have known! I’m ready for some healthy kale pesto!

Reply

marla November 7, 2012 at 6:18 am

LOVE the sound of this!! A must try :)

Reply

marie November 9, 2012 at 8:41 am

i made this last night and it was great. definitely a keeper, thanks!

Reply

Adrianna November 9, 2012 at 10:02 am

AWESOME.

Reply

Tandy Sue Hogate November 12, 2012 at 5:04 pm

This looks amazing! I never considered using Kale for pesto. Certainly going to give it a try. :)
Tandy on behalf of everyone at A Moment with Mom.

Reply

meatballs & milkshakes November 15, 2012 at 1:12 pm

I love making kale pesto! I think I might have to use up the leftover kale in the fridge tonight and make some!

Reply

Lauren @ Healthy Food For Living November 30, 2012 at 3:01 pm

I made this with baby kale (no blanching required!) and it was fantastic! MUCH better than traditional basil pine nut pesto, in my opinion. Will definitely be making this over and over again =).

Reply

Adrianna November 30, 2012 at 3:49 pm

YAY! So glad.

Reply

Leave a Comment

{ 6 trackbacks }

Previous post:

Next post: