3 cups fresh Tuscan Kale pulled from stems, rinsed, patted dry and chopped
4 good-sized garlic cloves, peeled and roughly chopped
1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
1 cup high quality extra-virgin olive oil
1 cup freshly grated imported Parmesan cheese
¼ cup freshly grated imported Romano cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
In a food processor, add kale, garlic and pine nuts and process until uniformly chopped.
With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.
Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.
Store in an airtight container in the refrigerator for up to two weeks.
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This pesto may also be frozen – we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.
Over time, pesto will lose some of its vivid green color and turn brownish when exposed to air but there are a few tricks to prevent that from happening when storing pesto in the fridge. First, we try to store it in a taller, narrow container or jar to minimize the pesto’s exposure to air. Pouring a thin layer of olive oil over the top of the pesto before closing the lid will also work, but we find that eventually this makes the pesto overly-oily as it is mixed in, if you are using small amounts out of the jar. As an alternative, we have found that placing a piece of plastic food wrap directly against the top of the pesto before placing the lid on the jar also works well and avoids the ‘overly-oily’ problem.