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Kale Pesto


1 large bunch Tuscan kale, ribs and stems removed
sea salt
⅓ cup raw pistachios
¼ cup extra-virgin olive oil
1 garlic clove
freshly ground black pepper
1 ounce Parmesan, finely grated
2 tablespoons unsalted butter, softened to room temperature (optional)


  1. Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds.
  2. Transfer kale to a bowl of ice water. Drain then wring out excess water with your hands.
  3. Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and a pinch of black pepper and purée, adding water 1 tablespoon at a time as needed, until smooth. Transfer pesto to a large bowl.
  4. Mix in the cheese and softened butter with a rubber spatula, distributing it uniformly into the sauce.
  5. Taste and mix in more salt if desired.

*Freezing pesto: Make pesto through to the end of Step 2, cover with a thin layer of olive oil and freeze it without the cheese and butter. Add the cheese and butter when it is thawed, just before serving.