Did you think pesto was just basil and pine nuts? Learn how to create a unique winter time pesto from kale and almonds. Pretty tasty stuff…great in soups too!
Kale Almond Pesto
Author: Chef Keith Snow
Recipe type: condiment
Cuisine: american
Ingredients
- Ingredients:
- 2 cups cooked kale
- ½ cup almonds, toasted
- ½ cup extra virgin olive oil
- 2 tbs shallots, minced
- 1 clove garlic, minced
- kosher salt, to taste
- 4 tbs Parmiggiano Reggiano cheese
- black pepper, to taste
Method
- In the bowl of a food processor, add all ingredients except oil.
- Pulse several times to combine then drizzle in olive oil.
- Adjust seasoning to taste.
- Chef's Note: Use this pesto on pasta, grilled meat or even pizza.
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