Flavorful, thrifty, delicious and boasting a diversity of uses, this recipe is fast becoming a fall favorite.It is also a recipe that reduces kitchen waste by using up bits and bobs such as the stems of kale and parsley that might otherwise go straight to the compost heap - something I find very satisfying! This pesto is wonderful when used as a sauce for pasta, topped with more parmigiano, croutons, and sautéed greens. I also sometimes thin it out with more olive oil and use it as a sauce to accompany grilled fish or vegetables. Dab it on crostini and top with an anchovy for a beautiful appetizer. Thin it out even more with a tad bit more lemon juice and water, and you’ve got salad dressing. So many possibilities with this flavorful pesto!
- 3-4 cups (about 1- 1½ lbs), loose packed lacinato kale, stems and leaves, rough chopped
- ½ cup, loosely packed parsley, stems and leaves, rough chopped
- 1 cup extra virgin olive oil
- ½ small tin of anchovies (4-5 filets)
- 2 cloves of garlic, peeled and smashed
- ½ cup toasted slivered almonds
- ⅓ cup Parmigiano Reggiano, grated
- 3 tbsp lemon juice
- Salt, taste
- Pepper, to taste
Using a blender or food processor, combine kale, parsley, garlic and anchovies. Pulse to combine, then slowly add olive oil. Blend until smooth. Add the almonds and pulse to combine until you have a slightly chunky consistency. Transfer the mixture from the blender to a mixing bowl. Add parmigiano, lemon juice and salt and pepper to taste. Add more olive oil if a thinner sauce is desired. Pesto will keep for seven days in the fridge.