Kale Almond Pesto: An Easy and Cheaper Alternative to the Original

Let’s go back in time just a bit, to the summer of 2012…

The way I see it, kale is kind of like the skinny jeans you discovered back before everyone else thought they were cool.

You genuinely liked them. You saw them for what they were. But now, living amongst the hipsters of East Nashville, you look like you’re only wearing them because the guy sitting next to you is.

It doesn’t matter if it’s served as addictive chips, an ingredient in green smoothies, or the main component of salads massaged with oil – kale is cool.

It’s giant sunglasses, “The Bachelor,” and rehabbing your kitchen to look like a magazine spread. It’s Pinterest.

And if you’re a person like me, someone who’s used to rooting for the underdog and comfortable talking about obscure and often unnoticed things, it feels a little strange to get excited about something that’s gotten so big.

It’s like you’re cheering for a team as they win the Superbowl, or promoting a movie when it’s already won Best Picture.

It feels like by pushing this product, this ingredient, you’re trying to ride on its coattails. Like you’re trying to be cool, too.

Here in Nashville, there’s this beautiful brunch spot that I love, one with farmhouse tables, tall windows, mason jars, and local foods. It’s a cafe that holds the distinction of being the first place where I enjoyed a meal in this city, on the day before I met Tim, the man I’d eventually call my husband.

Today, you go there on a Sunday morning and you’re looking at a two-hour wait for breakfast. Two hours.

If you ask me, that’s too popular. It’s a place that’s meaningful for me, and memorable, but I think I’m done with it.

You could argue that when something gains that much status, when it’s that acclaimed and that beloved, it doesn’t matter much if a single individual stops liking or reading or following it. And that comforts me. I can opt to move away from the crowd, knowing nobody’s going to be too hurt in the process.

But on the other hand, there’s kale.

What could I possibly tell you about kale that you don’t already know? At least half of you have a bunch or two in your fridge right now.

You’ve eaten it, you’ve juiced it, you’ve added it to smoothies. Kale has become commonplace. It’s mainstream.

I know. It’s true that kale is one of the most nutrient dense vegetables out there, but you’ve heard that already – probably even seen evidence of this on charts in the produce section of your local Whole Foods, if you have one nearby.

The following revelation might not be shocking or surprising to you. But I’m going to tell you about it anyway, because this delicious concoction was something completely unfamiliar to me before I tasted it, and it was the best thing I ate all month.

This is a bandwagon that I’m fully willing to hop on, and I don’t want to get off:

Kale makes a killer pesto.

Inspired by the haul at our first CSA pickup of the season, when our bushel box held two kinds of kale, collard greens, lettuce, green onions, garlic, yellow squash, sweet potatoes and strawberries (!), we needed to figure out what we were going to cook.

Oh, and did I mention that all of this produce arrived the day before we were leaving for Florida?

In search of ways to make this delicious bounty last, Tim suggested pesto.

Combining kale with toasted almonds, aged Pecorino cheese, and olive oil was pretty elementary, and maybe it’s something you’ve already done before in your own kitchen. But it is still a delicious take on the classic pesto.

For us, slathered on toast and topped with sauteed tomatoes, it was enough to widen our eyes and have us slapping the table, looking for any and everything else we could spread it on, or stir it into.

It was also enough to remind me that sometimes when you like something enough, it doesn’t matter how many other people already do, too. What matters is that it’s good.

For another way to use this pesto, try it on pizza. We grilled one on Sunday night, topped with pesto, sliced tomatoes, mozzarella, nothing else. And I’m telling you, it tasted as good if not better than any pizza I’ve ever had.

Kale Almond Pesto

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• Author: Shanna Mallon
• Total Time: 15 minutes
• Yield: 1 1/2 cups 1x

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Description

Craving a classic pesto but don’t want to break the bank? Try this kale almond version. It boasts the same earthy flavor without the hefty price tag.

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Ingredients

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• 1/2 cup raw almonds
• 1 large garlic clove, smashed
• Coarse salt
• 3 cups chopped kale
• 1/4 cup grated Pecorino cheese
• Juice of 1 lemon
• 1 cup extra virgin olive oil
• Freshly ground black pepper

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Instructions

1. In a small, dry pan over medium-low heat, toast the almonds, tossing occasionally until fragrant and lightly browned, about 5 minutes.
2. In a food processor, pulse the almonds and smashed garlic with a pinch of salt until finely chopped, about 30 seconds. Add the kale, grated cheese, and lemon juice, and pulse until combined, scraping down the sides with a spatula as needed to make sure everything is fully incorporated.
3. With the motor running, add the oil slowly in a thin stream until the pesto reaches the desired consistency. Season to taste with salt and pepper. Store in the refrigerator in an airtight container for 5-7 days, or freeze in ice cube trays for individual pesto blocks.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Pesto
• Method: Stovetop, No-Cook
• Cuisine: Sauces

Keywords: pesto, kale pesto, almond, kale

Cooking By the Numbers…

Step 1 – Toast the Almonds and Smash the Garlic

Toast the almonds in a dry pan, tossing occasionally, until fragrant and lightly browned.

Keep an eye on them, because you don’t want the nuts to burn!

Using the flat side of a chef’s knife, gently but with some force, smack the garlic clove until its shell breaks but the clove stays mostly intact. Pinch the skin from the bottom and squeeze out the smashed clove.

Step 2 – Combine Ingredients in the Food Processor

Add the toasted almonds, garlic, and a pinch of salt to the food processor.

Pulse until the nuts are finely chopped, but not so much that they form a paste.

Add the kale, grated cheese and lemon juice to the food processor and pulse until everything is thoroughly mixed. The consistency will look similar to chopped tabbouleh salad.

Use a rubber spatula to scrape the mixture from the sides of the food processor to make sure everything gets incorporated.

Step 3 – Stream in the Oil

With the motor running at a steady pace, start by streaming in about 1/3 cup of the olive oil.

If the mixture is too chunky, add a bit more oil.

For a more liquid pesto, continue adding oil until the consistency is velvety and smooth. Season to taste with salt and pepper.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

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