TUSCAN KALE PESTO

MAKES A BIT MORE THAN 1 CUP (ENOUGH FOR A POUND OF PASTA)

Italian black, or Tuscan, kale is a nutritional powerhouse, and I’ve been delighted to see this extraordinary vegetable rise to prominence in restaurants and homes across the U.S. during the past decade. This pesto leverages its subtly sweet flavor, and is delightful on bread, pasta, or as a general-purpose condiment.

Ingredients

12 leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) kale, midribs removed

½ cup extra-virgin olive oil

4 cloves garlic, mashed

Salt, to taste

¼ cup pine nuts (or chopped walnuts)

1 cup grated Parmesan cheese

Instructions

1. Plunge kale into a large pot of boiling water and boil gently for 3 minutes. Remove and plunge into cold water. Drain well, then squeeze leaves to extract most of the water.

2. Put kale in food processor with oil, garlic, salt, and nuts, and process to a paste.

3. If using as a pasta sauce, add 2 tablespoons of hot pasta cooking water before serving and half the cheese. Mix well and toss with pasta. Serve with remaining cheese. (Keeps for several days in the refrigerator and does not darken like basil pesto.)