Kale Pesto

An earthy nutty pesto made without basil and pine nuts.

Course Dinner, Lunch, Sauce

Cuisine Italian

Keyword Cream Sauce, Kale, Pesto

Prep Time 10

Cook Time 5

Servings 5 people

5 oz dino kale or curly kale, approx. 1 bunch removed from the stems
3/4 cup pistachios de-shelled
2 oz Parmesan cheese fresh
1 garlic clove
3/4 olive oil regular or a mild EVOO, can be increased if you want a runnier pesto

If you bought un-roasted pistachios, preheat the oven to 350℉ degrees. Lay the pistachios on a sheet tray in a single layer and roast for 3-5 minutes (no more than 5). Remove from the oven and place on the side to cool completely.
To the food processor add the garlic, pistachios, and Parmesan cheese. . Run the processor on low until the texture resembles course sand.
Clean the kale and remove the leaves from the stalks. Place the leaves in the food processor, this might need to be done in 2-3 batches depending on your processors size. Run on high until all the leaves have broken down.
Running the food processor on low drizzle in the olive oil until it makes a thick paste. Salt to taste, depending on which pistachios you bought you may add more or less.
To make creamy pesto pasta add 1 cup of heavy cream to a pan with 4-5 tbsp of pesto ( feel free to add more or less). Bring to a light simmer and simmer for a few minutes until it thickens. Season with a heavy pinch of salt and toss in the pasta. Coat and top with fresh ricotta and prosciutto.