Courtesy of Amelia Saltsman
Its earthy flavor is perfect this time of year as a topping for bruschetta with ricotta and parmigiano-reggiano, as a seasoning for soup, or stirred into pasta. – See more at: http://www.ameliasaltsman.com/tuscan-kale-pesto/
Tuscan Kale Pesto
Its earthy flavor is perfect this time of year as a topping for bruschetta with ricotta and parmigiano-reggiano, as a seasoning for soup, or stirred into pasta
1 pound Tuscan or other tender kale
Kosher or sea salt
2 garlic cloves
Red pepper flakes or 1 chipotle chile, softened in water
¼-½ cup extra virgin olive oil
- Strip away the tough central ribs of the kale and discard. Cook the kale in generously salted boiling water until tender, 10 to 15 minutes. Drain, refresh in cold water, and drain again. Squeeze the kale by the handful to remove all moisture.
- With the motor running, drop garlic into a food processor fitted with an S-blade. Add kale, red pepper flakes, olive oil, and salt to taste. Puree to form a smooth stiff paste, adding oil as needed. Scrape mixture into a glass bowl or jar. If using a chipotle chile, bury it in the pesto for 1 to 2 hours to impart a smoky, warm heat.
- Serve as a spread with grilled toasts, with or without ricotta cheese, or use as a condiment in vegetable soups. The pesto may also be thinned with pasta cooking water as a pasta sauce. The pesto will keep refrigerated up to 1 week.