Kale Pesto
I knew Cole's favorite food was pesto even before we started dating. I received a not-so anonymous tip that his favorite food was pesto and that, if I wanted to impress him, all I had to do was make him pesto pasta. "That's it?" I thought. "I got this in the bag!"
Not so fast. Before I could even start making a shopping list I was highly encouraged to text Cole's mom for her pesto recipe because apparently he would eat no other pesto recipe. I quickly learned why. See, I don't call Cole's version of "pesto", pesto, even. I call it garlic tapenade. Yes, the pesto has a resemblance of your average basil pesto but with no less than three times more garlic than your average pesto recipe and is chunky like the consistency of tapenade.
Every time I've ever attempted to make "Cole's pesto" I've always been instructed to do just one thing: add more garlic. In fact, in Cole’s own words, pesto needs to “assault you with garlic."
So taking a note from Cole, my pesto always features a heavy hand of garlic, no matter how I vary the other ingredients. Like in this kale version that’s crazy delicious. For kale lovers and haters alike, I promise you this pesto is legit. The kale creates a heartier, more robust pesto while still fully standing up to classically bold pesto flavors like Parmesan, pine nuts and, of course, garlic (lots of it!)
Most importantly, this rendition passed Cole’s very hard pesto test, so you know it’s good! Try it for yourself, whether you’re up for the garlic assault challenge or not, this pesto is perfect for adding to your most favorite dishes - from pasta, sandwiches, soups, marinades and more.
Kale Pesto
Ingredients
2 cups chopped kale
1 cup basil leaves
1/2 cup pine nuts
5 cloves garlic (add at least 3 cloves if your name is Cole Bessee)
1/2 cup parmesan cheese
1/4 - 1/2 cup extra virgin olive oil (use your judgment on how chunky vs. smooth you like it!)
1 teaspoon salt
Directions
In a food processor, pulse together garlic and pine nuts. Add kale, basil leaves and parmesan cheese and turn on low speed. Slowly stream in olive oil, starting with 1/4 cup. You be the judge on how much more you'd like to add. We like it on the chunkier side, but adding more especially if you're using the pesto as a pasta sauce is a good idea. Season with salt. Store in a mason jar for up to a week. Serve on pasta, sandwiches, burgers, eggs - whatever! Enjoy!
