New York Times Kale Pesto Recipe

Steam for about 5 minutes until tender.

New york times kale pesto recipe. Andrew Scrivani for The New york Times Basil is the main ingredient in pesto but substituting different herbs can open up a whole new world of sauces. Combine the basil garlic salt and cheese in a blender or food processor. To make the pesto combine the kale parsley basil garlic walnuts lemon juice sea salt and pepper in a food processor or blender and blend until you get a chunky pesto.

You can freeze it and use it just like you would pesto. 14 cup 1 ounce chopped blanched kale seasoned if desired see recipe below A drizzle of olive oil optional Spread the bottom half of. Scrape down sides of bowl.

Top hot pasta and kale with pesto and the remaining beans. Christopher Simpson for The New York Times. Remove from the heat.

Chop into 1 pieces and set aside. Use walnuts almonds or pistachios instead of pine nuts. Blanching the leaves for five seconds is the key to maintaining this pestos bright green color.

Pulse until garlic is chopped about 10 seconds. Whisk remaining ingredients to make dressing and toss with the kale salad massaging oil and salt into the kale as you go. Add beet tops kale and garlic to the hot pan and sauté for 2-3 minutes.

Drain pasta and kale. This is a small selection of Yasmins recipe writing feel free to contact her to read more. Bright Green Pesto and Its Many Uses.