This recipe makes more pesto than you will need; it’s difficult to make just a small amount in the food processor. The extra will keep in the refrigerator for several days, or in the freezer for several months. It’s perfect on pasta or sandwiches, or stirred into soups. Kale has become quite popular lately. Part of the Brassica species, kale can sometimes be sweet, sometimes spicy, and is always slightly bitter. Although I like the Tuscan kale of my Italian heritage, different varieties— such as curly kale, Siberian kale, and Ragged Jack—can be used in this recipe as well as in other kale recipes throughout this book.
- 1 medium bunch Tuscan kale (cavolo nero), tough stems removed, leaves coarsely chopped (about 1 pound)
- 4 cups loosely packed fresh parsley leaves
- 3 cloves garlic, crushed and peeled
- 1½ teaspoons kosher salt
- ¾ cup extra-virgin olive oil
- ¼ cup grated Grana Padano
In a food processor, combine the kale, parsley, garlic, and 1½ teaspoons of the salt. Pulse to make a coarse paste.
With the machine running, pour in all but 2 tablespoons of the olive oil in a slow, steady stream.
Process to make a smooth pesto. Scrape 1 cup of the pesto into a medium bowl (store the rest for another time).
Stir in the grated cheese.