This is a unique twist on traditional pesto substituting kale for basil. Charring the kale on a grill is not essential, but Chef Tom Gray recommends taking this additional step to add another layer of depth to the flavor. Serve leftover pesto tossed with pasta or atop a salad.
yields 2 cups
INGREDIENTS
1 bunch organic curly kale
1/2 cup breadcrumbs, toasted
3/4 cup extra virgin olive oil, plus more for grilling
3 cloves garlic, peeled
Pinch crushed red pepper
Zest of one lemon
kosher salt
INSTRUCTIONS
1) Preheat grill. Tie kale leaves into small bunches with butcher's twine and drizzle with olive oil and salt. Grill over very hot coals until blackened on the outside. Let cool then remove stems and discard.
2) Place charred kale leaves, toasted breadcrumbs, and olive oil in a blender or food processor, season with kosher salt and puree until smooth, about 1 minute. Do not overblend as you will lose the color.
3) Place garlic, lemon zest, and crushed red pepper in a mortar with a pinch of salt. Grind into a paste with a pestle. Fold garlic mixture into kale puree and season with salt to taste. Let sit for one hour and then adjust seasoning if needed.
Pesto can be made up to 2 days in advance if kept refrigerated. Discard if pesto loses its bright green color.
Recipe by Chef Tom Gray