Ingredients with Measurements:
- 1 bunch of Lacinato kale, stems removed and chopped (about 4 cups)
- 1/2 cup of toasted pine nuts
- 1/2 cup of grated Parmesan cheese
- 3 garlic cloves, peeled
- 1/2 cup of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Toast the pine nuts in a dry skillet over medium heat until golden brown, stirring frequently. Set aside to cool.
2. In a food processor, combine the chopped kale, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly pour in the olive oil until the pesto is smooth and well combined.
4. Add the salt and black pepper, and pulse a few more times to incorporate.
5. Taste and adjust seasoning as needed.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 1/2 cups of pesto
Nutritional information:
- Calories: 120 per 1/4 cup serving
- Fat: 12g
- Carbohydrates: 2g
- Protein: 3g
- Fiber: 1g
Substitutions for ingredients:
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Extra-virgin olive oil can be substituted with avocado oil or sunflower oil.
Variations:
- Add a squeeze of lemon juice for a brighter flavor.
- Add a handful of fresh basil leaves for a more traditional pesto flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Toasting the pine nuts brings out their nutty flavor and adds a nice crunch to the pesto.
- Make sure to remove the tough stems from the kale before chopping.
- If the pesto is too thick, add a little more olive oil until it reaches your desired consistency.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The pesto can be served cold or at room temperature. If you prefer it warm, gently heat it in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the pesto in a small bowl with a spoon for spreading.
- Drizzle the pesto over grilled chicken or fish.
- Toss the pesto with cooked pasta and top with additional Parmesan cheese.
Garnishes:
- Garnish with a sprinkle of chopped pine nuts or Parmesan cheese.
Pairings:
- Serve the pesto with grilled chicken, fish, or vegetables.
Suggested side dishes:
- Serve the pesto with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil until it reaches your desired consistency.
Food safety advice:
- Make sure to wash the kale thoroughly before using it in the recipe.
Food history:
- Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- The pesto has a nutty, savory, and slightly bitter flavor from the kale.
Serving suggestions:
- Serve the pesto as a dip with crackers or vegetables.
- Use the pesto as a spread on sandwiches or wraps.
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Region: Italian