This winter pesto with kale is a reasonable substitute when summer is long gone, but snow makes you ache for summer produce. Berries and peaches, fresh corn, and basil for pesto alla genovese.
Tips and tricks
Winter pesto is just a variation on a theme. If you are using greens, whether basil or kale or spinach, you can add them directly to the food processor without cooking.
If you are using a more substantial vegetable, you’ll want to parboil it first.
ProTip: Reserve the cooked asparagus tips or broccoli florets to give your dish a little bit more texture.
Making the pesto
Pesto recipes all use variations of the same formula. Use a clove of garlic, an ounce or two of Parmesan, a few tablespoons of toasted pine nuts or other toasted nuts or seeds, a half teaspoon of salt or so, maybe a tablespoon or so of lemon juice. Then drizzle olive oil into your food processor to get to your preferred consistency.
How to serve winter pesto
FAQs about winter pesto
You can toast nuts and seeds on the stove top or in the oven. This is one of those times where you just have to use your nose. Nuts are toasted when they smell … nutty.
Absolutely. I save any extra pesto in a tupperware in the freezer and just use it as needed. You can freeze it in ice cube trays to make it easier to defrost.
Check out other pesto recipes including this tuna pesto pasta with arugula spinach pesto. Or, if you’re looking for ways to use up kale and other greens, try this kale and cheese quick bread or these spinach and feta muffins.
Winter Pesto with Kale
- Food processor
- 1 clove garlic
- 1 ounce Parmesan plus more if serving with pasta
- 2 tablespoons pine nuts, toasted
- ½ teaspoon salt plus more to taste
- 1 bunch kale (about ½ pound including stems), trimmed from stems
- 1 tablespoon lemon juice plus more to taste
- 2 tablespoons olive oil, plus more as needed
- Put the garlic, Parmesan, pine nuts, and salt into the food processor and pulverize.1 clove garlic, 1 ounce Parmesan, 2 tablespoons pine nuts, toasted, ½ teaspoon salt
- Add kale leaves, lemon juice, and the 2 tablespoons of olive oil, and process for about 10 seconds.1 bunch kale (about ½ pound including stems), trimmed from stems, 2 tablespoons olive oil, plus more as needed, 1 tablespoon lemon juice
- Scrape down sides of food processor and process for another 10 seconds.
- Adjust to taste with additional olive oil, salt, or lemon juice as desired.
If you make this winter pesto with kale, please leave a comment and rating.