Pesto with kale and collard greens
4 servings
30 minutes
Pesto with leafy greens and kale is a modern take on the classic Italian sauce, filled with the freshness of greens and a rich nutty flavor. Leafy greens and Tuscan kale provide pesto with a deep texture, while lemon zest and juice add bright citrus notes. The combination of Parmesan, garlic, and roasted peanuts creates a rich flavor composition with a hint of spiciness. This pesto is perfect for pasta, sandwiches, or as a sauce for roasted vegetables. Its rich taste and silky consistency make it a versatile addition to various dishes, enhancing them with aroma and health benefits. Serve it with crusty bread or mix it with warm pasta to enjoy true Mediterranean flavors.
1
Boil the leafy cabbage and kale in a large pot of boiling water until bright green and tender (about 45 seconds).
- Kale (leaf cabbage): 1 bunch
- Cavolo nero (Tuscan kale): 1 piece
2
Place in a bowl of ice water (this helps preserve the structure and color of the cabbage).
3
Drain the water and shake the cabbage leaves well to remove excess water (so the sauce isn't too runny).
4
Cut into large pieces and transfer to the food processor.
5
Add garlic, parmesan, oil, peanuts, lemon zest and lemon juice; chop on low speed until a uniform consistency with larger chunks remains.
- Finely chopped garlic: 3 cloves
- Grated Parmesan cheese: 45 g
- Olive oil: 1 glass
- Roasted peanuts: 0.5 glass
- Grated lemon zest: 1 tablespoon
- Freshly squeezed lemon juice: 1 tablespoon
6
Season with salt and pepper to taste.
- Coarse salt: to taste
- Ground black pepper: to taste
