Black Kale Pesto

FOR GRILLED DISHES 

Black Kale Pesto is a modern interpretation of traditional pesto that introduces the rich flavors and vibrant colors of black kale, also known as lacinato kale or dinosaur kale. This variation offers a unique twist on the classic basil-based pesto, providing a new level of depth and nutritional value. Black kale’s slightly earthy taste combines harmoniously with other traditional pesto ingredients, resulting in a sauce that’s both satisfying and versatile.

To make Black Kale Pesto, the tough stem ends of the black kale leaves are discarded, and the leaves are chopped finely along with garlic and nuts. In this case, walnuts are often used due to their earthy flavor, although other nuts like pine nuts or almonds can also be incorporated. The olive oil brings a silky consistency to the pesto, binding the ingredients together while enhancing the overall richness of the dish.

One notable characteristic of Black Kale Pesto is its striking dark green color, which contrasts beautifully with pasta, grilled meats, or roasted vegetables. The addition of Parmigiano-Reggiano and Pecorino Romano cheeses lends a creamy and savory dimension, while salt can be adjusted according to personal taste.

Black Kale Pesto is an excellent way to introduce more leafy greens into your diet. It can be used as a pasta sauce, spread on sandwiches, drizzled over grilled poultry or seafood, or even as a dipping sauce for crusty bread. Its versatility and robust flavor profile make it a favorite among those seeking a modern and health-conscious twist on traditional pesto.

MAKES: ABOUT 2½ CUPS

INGREDIENTS:

• 2 packed cups chopped kale leaves, tough stem ends discarded
• 2 garlic cloves
• 1 cup walnuts
• 1 cup extra-virgin olive oil
• ¾ cup freshly grated Parmigiano-Reggiano cheese
• ½ cup Pecorino Romano cheese
• Kosher salt or coarse sea salt, optional

INSTRUCTIONS:

1. Place the kale, garlic, and walnuts in a food processor. Process until finely chopped.
2. With the food processor running, pour in the oil in a slow, steady stream.
3. When well combined, add the Parmigiano-Reggiano and Pecorino Romano cheeses and process again.
4. Taste the pesto and determine if more salt is needed. Keep in mind that the cheeses may add sufficient saltiness.
5. Use the pesto immediately by spooning it over poultry dishes.
6. To store leftovers, top the pesto with a thin film of additional olive oil, cover, and refrigerate.

VARIATION:

• For a milder, nuttier pesto, use all Parmigiano cheese.
• For a stronger cheese tang, use all Pecorino cheese.
• This Kale Walnut Pesto is a wholesome and flavorful twist on the traditional pesto sauce. By incorporating nutrient-rich kale and walnuts, it offers a vibrant green hue and a slightly earthy and nutty taste. The garlic and two types of cheese contribute layers of depth, while the olive oil provides a smooth and luscious texture. This pesto is a versatile condiment that can elevate any poultry dish, providing a burst of freshness and complexity. Whether used as a marinade, sauce, or drizzle, the Kale Walnut Pesto adds a delightful twist to your culinary creations.