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Kale and Walnut Pesto
(makes about 1 cup)
- 1/4 cup chopped walnuts
- 1 T. plus 1/2 tsp., divided
- 1 bunch kale, coarsely chopped
- 2 cloves garlic minced
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground pepper
Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to over-toast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
Bring two quarts of water to a boil. Add 1 T. salt, and then add the kale. Cook kale until tender, about 10 minutes. Drain.
Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 tsp. salt, and pepper. Serve hot.
A few notes on Kale:
Kale comes in blue-green, reddish-green, red, and an almost black/dark green, and may have flat or curly leaves. All varieties of kale have jagged-edged leaves and thick stems. Kale has a mild cabbage flavor and aroma when cooked. A longer cooking time is usually best, as it tends to bring out the natural sweetness of these greens. Kale is such a hearty green that a little longer cooking shouldn't result in a mushy texture. Complementary flavors for kale are caraway, dill, thyme, marjoram, tarragon, nutmeg, allspice, and coriander.
For best flavor, use your kale in the first part of the week. Kale looks hearty and stores well, but the flavor begins to fade as the week progresses.