Even the most picky will love our Kale Pesto!  Try it on pasta for a real crowd pleaser. 

Kale Pesto

½ pound Kale

½ cup toasted walnuts (toast in 350degree oven for 10 min)
2 cloves garlic, sliced
½ cup ricotta cheese
½ cup extra virgin olive oil
¼ cup grated pecorino or Romano cheese
Salt and Pepper


Bring a large pot of salted water to a boil over high heat. Add the kale and boil until tender, about 3 minutes. Transfer the kale to a colander and run under cold running water until cool. Drain again and squeeze to remove excess moisture. Put the kale, walnuts, and garlic in a food processor and pulse until nearly smooth. Add the ricotta and pulse again until blended. With the motor running, add the olive oil through the feed tube. Transfer the pesto to a bowl and stir in the cheese. Season with salt and pepper.

                                       Suggestions for uses:

On Pasta: Cook desired pasta in salted water (you can use the water from the kale above). Drain pasta. Thin the pesto to a loose sauce consistency with boiling water from the pot. Toss the pasta with the sauce. Serve immediately with grated Romano cheese.

Apple Walnut Kale Salad
1 TBS cider vinegar
1Tbs walnut oil
½ tsp kosher salt
½ tsp brown sugar
½ tsp freshly ground black pepper
4 cups kale leaves
2 cups torn Swiss Chard leaves
½ cup celery
¼ cup red onion
1 oz. blue cheese
2 TBs toasted walnuts
Combine vinegar, walnut oil, kosher salt. Brown sugar, and pepper.  Add Kale and Swiss Chard , toss.  Let stand 10 minutes. Add Apple celery onion blue cheese and toasted walnuts. Toss.

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