I’m not 100% on the raw kale bandwagon. I feel like my age & blog means I’m supposed to like it, but I do not enjoy it raw. I think it is a texture thing – and maybe the amount of chewing required for something that doesn’t taste like, I don’t know, bacon. I’ll finely dice and cook it into soups or whatever.
It is a great choice for a woodsy tasting pesto! It won’t make you think you’re eating peak-of-summer-basil, but it is good, and you can feeeeel good about it. I first mixed it into gnocchi then I added some with penne to pack for a work lunch.
Roasted Kale Pesto
1 bunch kale
1 tablespoon minced garlic
2 tablespoons grated Parmesan
2 tablespoons ricotta
1/4 cup toasted nuts
salt and pepper
Roast the kale in a drizzle of olive oil, salt, and pepper.
Add the kale into the food processor, with the garlic, parmesan, ricotta, nuts, salt & pepper.
Blend while streaming in olive oil.
Refrigerate until serving.
Toss with hot pasta or add a dollop onto chicken or pork chops, or spread onto a panini! Yum! It doesn’t get perfectly smooth like basil pesto does, but it is really good. Throw in any fresh spinach you have or arugula.