Kale and Basil Pesto
Adapted from Rouxbe Cooking School
- 2 cups kale (approx. 1/2 bunch)
- 1 cup fresh basil (approx. 1 bunch)
- 1/4 cup pine nuts*
- 1/4 cup walnuts*
- 1 clove garlic
- 1/4 cup extra virgin olive oil (or to taste)
- 1 to 2 tbsp nutritional yeast (optional)
- sea salt, to taste
- freshly ground black pepper, to taste
- To make the pesto, first clean, dry and remove the stems from the kale and basil.
- In a food processor, purée the kale, then remove and set aside. Next, purée the garlic. Add the pine nuts and walnuts and pulse a few times. *Note: You can use any nut or combination of nuts you like—almonds, pine nuts, walnuts all work well. For a nut-free version, either omit the nuts or use sunflower seeds instead.
- Next, add the puréed kale as well as the basil and pulse a few more times. Once you reach the desired consistency, start to drizzle in a bit of olive oil. Ultimately, you can add as much or as little olive oil as you like.
- Taste for seasoning, adding nutritional yeast, salt and pepper to taste. Note that the nutritional yeast is optional, but it does add a nice cheesy flavor to the pesto.
- The pesto will keep for a couple of days in the refrigerator, but it will be at its best and brightest if used immediately. Alternatively, it can be frozen for later use.