This pesto recipe uses Tuscan kale aka cavolo nero and a handful of everyday ingredients. Quick and nutrient packed condiment, which could be used in a variety of ways!
Take a look at our basil pesto recipe if you are a pesto fan!
Pesto is one of those ingredients we usually buy pre-made because it’s delicious and versatile. All true but the store bought versions can never compare to the homemade ones.
The freshness of the flavours, the vibrancy of the colour. They are just begging to be eaten straight away. I am a huge fan of the classic basil pesto and I use it in so many of my recipes.
This chicken caprese, smothered with the pesto and topped with melted mozzarella, is one of my most recent loves. And it turns out you love the simplicity of the taste as much as I do.
Today I want to talk about kale pesto. Every time I heard about it in the past I just could not image how kale can flavour anything. Yes, it’s chock full of nutrients but can you really compare it to the fragrant basil?
Over the years I’ve made pesto sauce using spinach and cilantro, mint and pistachio but always stayed clear of kale.
My recent trip to Florence proved me wrong. Yes, it can be used in pesto on equal footing with basil. Yes, it does carry a different flavour but it is just as delicious!
What is Tuscan Kale?
I am used to curly kale, which is native to the UK and the most common type found here. However, I do not love it. I find the texture too coarse and abrasive. Cavolo nero though gets me very excited.
It is also called Tuscan kale, lacinato kale or translated as black cabbage in Italian restaurants.
I love the taste, texture and the way it looks. It is absolutely gorgeous to look at. Tuscan kale is delicious in soups, pastas, curries and pretty much anything else you can think of.
Don’t even get me started on its nutritious value. It is truly a powerhouse!
I often choose Tuscan kale over spinach as I prefer a firmer texture. And now I am going to show you how it could be used in a pesto recipe.
Pesto Recipe Tips and Notes
Cavolo nero is a very typical Tuscan ingredient. It was featured very prominently throughout the menus in every restaurant we went to. And while I was used to adding it to pasta recipes, using it in a pesto was new to me.
Here is what you need to know to get the most taste out of your kale pesto. First of all, cook the kale before blending it. Due to its coarse and fibrous texture Tuscan kale needs softening first.
It is customary to cook garlic along with the kale, which contributes to a milder flavour in a pesto. Traditional Tuscan cuisine is not heavy on garlic.
Some people actually discard the garlic after cooking it with kale but I use it. If you prefer bolder flavours, use 1 raw clove of garlic instead of cooked.
The list of the ingredients is not very long. Nuts, such as almonds, hard Pecorino Romano cheese and extra virgin olive oil. Blend everything in a food processor or a blender until smooth. Don’t forget to salt to taste.
My final tip is to cover the pesto with good quality olive oil once you pack it in clean jars. This way you will be able to preserve the vibrant colour and its delicious taste.
Keep the prepared pesto refrigerated and eat within 1 week to 10 days.
Pesto Uses
As I mentioned above, you can use in in a pasta, serve alongside a fish or chicken. Top crostini with pesto or dab all over your charcuterie platter for more flavour.
Or simply stir a dollop into your scrambled eggs or drizzle over hash browns to make your mornings a bit brighter.
The uses of this flavour bomb is limitless. Let your imagination guide you. I would love to hear what you come up with!
Favourite Recipes Using Tuscan Kale:
- Truffled Lentil and Kale Risotto
- Winter Salad with Red Cabbage, Tuscan Kale and Pomegranate
- Healthy Mini Frittatas
- Chicken Meatball Soup with Tortellini and Tuscan Kale
Tuscan Kale Pesto Recipe
Equipment
- 1 blender or food processor
Ingredients
- 400g/14 oz cavolo nero(Tuscan kale)
- 1-2 cloves garlic
- 100g/1/2 cup almonds, toasted
- 165ml/2/3 cup extra virgin olive oil
- 100g/1 cup Pecorino Romano cheese or Parmesan cheese
- salt to taste
Instructions
- Wash the kale and remove the stalks. Cook the kale with 1-2 cloves of garlic in a pot of salted water for 5-7 minutes. While the kale is cooking, toast the almonds on a dry pan for 5 minutes. Cool and set aside.
- Drain and add both the kale and the garlic to a food processor or a blender, then add the cubed Pecorino Romano cheese with toasted almonds and olive oil, process until smooth. Add salt to taste.
- Store in an airtight container with a layer of olive oil on top to prevent discoloration
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