Kale Pesto
Kale Pesto
Ingredients
Yields about 1 cup of pesto, feeds 4
1 bunch of kale (roughly ½ lb / 226 gr), de-stemmed and coarsely chopped
1 garlic clove, peeled
⅓ cup unsalted pistachios, de-shelled
juice of 1 lemon
2 tablespoons Parmesan-Reggiano cheese, grated
2 tablespoons Romano cheese, grated
3 tablespoons extra-virgin olive oil
¼ cup cooking water, plus more if needed
pinch of red pepper flakes (optional)
Directions
Bring a heavily salted pot of water to a roiling boil. Add garlic and kale (making sure to submerge it in the water) and blanch for 3 minutes.
Using a slotted spoon fish the kale and the garlic out of the water and transfer to a colander. Allow to cool slightly and using the back of a spoon (or your hands if you dare) squeeze out some of the water.
In a small saucepan over medium heat, toast the pistachios for 2 minutes (if you’re in a hurry you can skip this step).
In a food processor add (toasted) pistachios; pulse until the mixture resembles a coarse meal. Add the blanched kale, garlic and lemon juice. Pulse until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Throw-in Parmesan cheese, Romano cheese and red pepper flakes (if using). Pulse again and while the food processor is running slowly add the water until the pesto reaches a creamy consistency.
Transfer kale pesto to a bowl and using a spoon stir in the olive oil until it’s completely absorbed. If the kale pesto looks a bit too thick, add more water (not oil), one tablespoon at a time until it reaches the desired consistency.
Cook the pasta per package instructions. Drain and toss immediately with the kale pesto. Serve topped with a few pinches of fresh thyme and some shavings of Parmesan-Reggiano.