A wonderfully vibrant and delicious fresh take on the classic basil pesto, this kale version is used in our Roasted Garlic and Mushroom Flatbread but can also be used to top pasta, and flatbreads, or drizzled over roasted potatoes.
1 bunch Dino Kale
1 tsp salt
2 cloves garlic
1 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup Grated Parmesan cheese
2 Tbsp pine nuts (optional)
In a food processor, combine the kale leaves and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the pine nuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta or use as a pizza or cracker topping.