Pesto can be a whole topic on its own. It is so versatile in the ingredients you can put in it and the dishes you can put it in. My favorite uses for pesto are mixing it into pasta as a sauce, a sandwich spread, stirred into soups for added flavor, served on crostini as an appetizer and as a pizza sauce.
This pesto uses kale and it’s flavor is surprisingly bright and fresh with the lemon juice. It has been very well received by the people I’ve served it to.
I welcome your comments once you’ve tried it. And please feel free to share your uses for pesto, there’s always room for more!
- 4 cups tightly packed chopped kale (I used already cut bagged kale)
- ½ cup toasted pine nuts
- 3 cloves garlic
- juice of ½ of a lemon (approximately 2-3 Tablespoons)
- Kosher salt
- black pepper
- ½ cup olive oil
- ½ cup grated Romano cheese
- Toast the pine nuts in a non-stick skillet over medium heat until they begin to lightly brown (they'll begin to smell like popcorn).
- Place kale, pine nuts and garlic and lemon juice in the food processor. Pulse until blended.
- Add the salt and pepper.
- Turn on the food processor and stream in the olive oil. Transfer the mixture from the food processor to a bowl. Stir in the cheese. Serve.
- Note – if you’re not going to be serving it immediately, wait to put the cheese in until you're ready to serve it.