Kale-Walnut Pesto with Sun-Dried Tomatoes
No need to wait until summer's basil bounty to make pesto—you can enjoy a flavorful kale pesto any time of the year. Valued as much for its taste and texture as its nutrients, this kale pesto is simple and robust and is delicious tossed with pasta or as a sauce for pizza or a crostini. This is also an excellent use for extra kale from the garden or CSA share—and it freezes well to boot.
- 1 large bunch kale (about 6 cups of leaves)
- 5 sun-dried tomatoes (not packed in oil)
- 1 clove garlic, chopped
- 1/4 cup grated Parmesan
- 1/4 cup walnuts, toasted
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- Salt to taste
- Place sun-dried tomatoes in a small dish and add boiling water, just to cover. Set aside while they soften.
- Strip the kale greens from the thicker ribs. Bring a large pot of salted water to a gentle boil. Add the kale to the water and blanch for 30 seconds or less. Remove the greens immediately and place in an ice bath.
- Remove kale from the ice bath, squeeze to remove the water then place it in a food processor. Chop the sun-dried tomatoes and add those, along with the garlic, Parmesan, walnuts, lemon juice and a pinch of salt, to the food processor.
- With the food processor running, drizzle in the olive oil, scraping down the sides as needed. Adjust the salt to taste.
Toss with pasta and top with additional Parmesan and toasted walnuts, if desired, or use as a sauce for pizza or crostini.
Notes & Tips
- Store unused pesto in an airtight container for up to a week.
- If planning to freeze the pesto for future use, omit the Parmesan and freeze pesto in an ice cube tray, then transfer the cubes to a zip-top freezer bag and store for up to three months. Add Parmesan to thawed pesto before using.
98 calories, 9 g. fat, 1 mg. cholesterol, 79 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 2 g. protein