This condiment can be used in many ways. Spread it on toast and add diced tomatoes for a quick bruscetta. Or toss into with something starchy such as boiled potatoes, beans or roasted carrots for a unique side dish. It can also stand in for traditional basil pesto in a pasta dish. This version is vegan and gluten-free. You are welcome to add 3-4 tablespoons parmesan or pecorino if you’d like.
yield: 1 cup
Ingredients
1/2 cup slivered blanched almonds or pine nuts, toasted
2 garlic cloves, smashed
1/2 tsp kosher or seas salt
4 cups loosely packed chopped kale
6 Tbsp olive oil
ground black pepper
Instructions
Put almonds, garlic and salt in the food processor. Pulse until the nuts are finely chopped. Add the kale, in batches if necessary, and pulse until chopped. With the machine running, add the oil thorugh the feed tube in a steady stream. Process to a coarse puree. Taste and adjust S & P to your preference.
Use the pesto immediately or store in tightly sealed container in the fridge for up to 3 days.