- Ready Time : 0 min
- small bunch of kale (4-6 leaves, remove the stems*)
- 1/4 cup walnuts, toasted
- 1/2 to 1 clove
- 1/4 cup olive oil (or more for a smoother pesto)
- juice and zest of 1 lemon
- salt and pepper to taste
- optional: grated parmesan or pecorino cheese
*Note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender.
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Source: Love and Lemons