- Skill Level: Easy
- Yield : 2 Cups
- Prep Time : 10m
- Cook Time : 3m
- Ready In : 20m
Kale is a superfood because it is nutrient rich with high levels of beneficial Vitamins A, C & K. It is a cruciferous vegetable that comes in a few varieties of leafy greens. For more nutritional information click on the following links 23 Science-Backed Health Benefits of Kale on Helen Nichol’s blog well-beingsecrets.com.
While it can make an excellent salad, it also can be a terrific pesto variety.
- 8 Cups Kale, stems removed and chopped (about 2 bunches)
- 1 Cup grated Parmigiano-Reggiano Cheese
- 3/4 C Extra Virgin Olive Oil
- 1/2 Cup Pine Nuts
- 4 Garlic Cloves, minced
- 2 tsp Salt
- 1/2 tsp Red Pepper Flakes
Bring a large pot of water to a boil. Fill a large bowl with ice cubes and cold water.
Blanch kale (plunge into boiling water for 3 minutes). Remove with tongs or slotted spoon, and place in ice bath. The cold water will stop the cooking process and help the kale maintain it's bright green color.
After 3 minutes, drain the kale in a colander and squeeze it firmly to press out excess water.
Put kale and all the remaining ingredients in a food processor and puree until smooth. Transfer to a container and cover.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): True Food, by Dr. Andrew Weil, Sam Fox & Michael Stebner
Short Cut: Make ahead of time and store in the refrigerator for up to 3 days.
Think Out of the Ice Box: This can also be frozen. I like to freeze in ice cube trays and then store in a ziploc bag. One cube is about 2 Tablespoons.