Kale Pesto
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Ingredients
- 8 oz (Ribs Removed) Green Kale, Washed and Trimmed (Item Number: 262803
- 1 1/2 tsp, minced Fresh Garlic, Peeled (Item Number: 428353)
- 2 oz (pan toasted and cooled) Raw Pine Nuts (Item Number: 584274)
- 2 oz Grated Parmesan Cheese (Item Number: 445401)
- 2 oz Lemon Juice (Item Number: 887320)
- 6 1/4 oz Extra Virgin Olive Oil (Item Number: 432050)
- Dash Kosher Salt (Item Number: 153550)
- Dash Black Pepper (Item Number: 242179)
Recipe Preparation
- Using a utility knife, remove the tough ribs of the kale leaves and discard. Rough chop the kale and add to a food processor.
- Add the pan toasted pine nuts to the food processor with the fresh garlic.
- Pulse puree until the mixture is granular in size.
- Add the lemon juice and pulse puree in.
- Add the parmesan cheese and pulse in.
- With the motor running continuously, slowly stream in the olive oil from a squeeze bottle until it is fully absorbed with the exception of 1/4 ounce. Season with salt and pepper as desired.
- Transfer pesto to a deli container and then place the 1/4 ounce of oil on top of the pesto to prevent any oxidation and to seal in the freshness. Cover and place under refrigeration for further recipe needs.
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