Recipe: kale pesto.
Photo by Andrew Scrivani for The New York Times.
Kale pesto is the same as regular basil pesto, but a little different. I like that it is a little bit more subtle, and it’s nice to have an alternative to using kale (which I’m more likely to have on hand than a bunch of basil). I happened to have a some basil, so went ahead and added in a handful for good measure. I made this recipe without the squash, and the easy thing is you can add in anything that might sound tasty to you. Roasted veg, sautéed garlic shrimp, fresh tomatoes and/or ricotta salata all seem like good alternatives to mix-ins. You can also sub walnuts for the (pricey) pine nuts, just remember to toast either as that will make a big difference. The pesto also does fine going in the freezer, so if you’re like me and wrestle with the tiny food processor and end up making a big mess on the countertop, all the more reason to make a big batch and freeze half for an easy meal later.
The full recipe here.
Update: I had about a 1/4 cup of the pesto leftover and tossed it with couscous, grilled chicken, fresh cherry tomatoes, ricotta salata and Maldon salt flakes . YUM! I highly recommend this pesto that keeps on giving.
