Do you feel like this guy when you have a bunch of kale?
Are you at a loss with what to do with it?
I am here to help you.
This Kale pesto is the final touch on the Italian Sandwich I told you about last week. After carefully slicing the foccia for sandwich bread, fill it with some pepperoni, salami, rosemary ham, maybe some prosciutto, and a large spread of this kale pesto. Grill it up in a pannini maker or in a skillet. Pretend your in Italy and
Get it? Ciao down?
Okay, moving on.
2 bunches of curly Kale
4 cloves garlic
1/4 c walnuts
1/2 c Extra Virgin Olive Oil
1/4 shredded parmesean
1 1/2 tsp salt
Bring a large pot of salted water to a boil.
Meanwhile, pull out ribs from Kale leaves and discard.
Fill a large bowl with water and ice.
Blanch Kale by placing leaves in boiling water for 3 minutes.
Immediately remove kale from boiling water and place in ice water.
Let it sit in ice water for 3 minutes.
Meanwhile, place garlic and nuts in food processor or blender and chop.
Add Kale and continue to chop by pulsing.
Turn to continuous run and pour in olive oil.
Once it comes together, turn off and add Parmesan and salt.
Continue to pulse until cheese is evenly distributed.
Keep in fridge for up to a week.