Ingredients
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1 pound kale, ribs removed, leaves coarsely chopped
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3/4 cup extra-virgin olive oil
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1 large garlic clove, quartered
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Kosher salt
Directions
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Bring a large saucepan of salted water to a boil. Add the kale, cover and cook over moderately high heat for 10 minutes. drain and rinse with cold water. Squeeze the excess water from the kale and transfer to a food processor. Add the olive oil, garlic and 1 teaspoon kosher salt and process until smooth. Season with more salt.
Make Ahead
The pesto can be refrigerated for 1 day. Let return to room temperature before using.