kale + olive pesto

April 9, 2011

I know none of us want to admit this but we could all use a little more kale and collard greens in our life. They are probably one of the best things you can eat – like if you were stranded on a desert island or in the gulag in siberia and you could choose one food, kale would probably be a good choice. So instead of the “ho-hum, what do I do with this stuff?” – try this really tasty kale and olive pesto. I adapted it from fresh365 (who in turn adapted it from Gourmet) and immediately made a sandwich out of it on fresh olive baguette with roasted red pepper and arugula. Holy cow! Who said kale couldn’t be tasty and fun.

6 large kale leaves, center stems removed

12-15 large pitted Greek olives

2 large garlic cloves, peeled

1 tsp balsamic vinegar

3 tbsp pine nuts

1/3 cup sun-dried tomatoes, coarsely chopped

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/2 tsp salt

1/3 cup olive oil

Bring a large pot of salted water to a boil. Add kale, and cook until tender, about 15 minutes. Let drain. Coarsely chop. In a food processor, blend olives and garlic until finely chopped. Add kale, vinegar, pine nuts, sun-dried tomatoes, cayenne, pepper and salt, and pulse until well chopped. With motor running, add oil in a slow stream, until well blended. Season to taste.

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2 Responses to “kale + olive pesto”

  1. Glenn McInnes Says:

    Ruth, this kale pesto was absolutely outstanding as a sauce for penne pasta. I also made a tomato penne pasta, adding a bottle of “Passata Di Pomedore” strained tomatoes to make a basic tomato, onion, garlic, carrot, celery, dried pepper and oregano sauce even redder. So with a plate with half green kale pesto and half red tomato pasta, I had a very colourful and tasty Christmas season pasta dish.


  2. I love this Glenn. What a great idea. I haven’t tried the pesto on pasta but it’s damn good on toast, on pizza, on sandwiches etc. so I can imagine it would be great with penne. I love pestos; I am going to experiment with a sun-dried tomato pesto soon. I’ll keep you posted.


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