Remember when kale was all the rage?

It still is here at the farm. Its still dumbfounding to watch tiny little seedlings hang on for dear life and grown into sturdy tree-like plants through late frosts, hail, burning summer heat, and hungry bugs all season and even through December and beyond.

As I write this, I’m thinking of a jaunt out to the mostly dead garden to pick a few bunches of Tuscan leaves to make this kale pesto recipe. I won’t make a dent on those plants – there will be plenty for soup, salad, or whatever I can think of next week, even under a blanket of snow. I’m going to take a break from the garlic scape pesto we somehow still have in the freezer, and punch up the vitamin factor in this kale pesto.

A batch of kale pesto is really delicious on hot, buttery spaghetti noodles, crusty baguettes, too.

Kale Pesto

Servings: 1 cup


  • 1 bunch Lacinato kale (also know as Tuscan or Dinosaur kale. Non-curly kale)
  • kosher salt
  • 1/3 cup raw pistachios
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic
  • 1/3 cup water
  • 1/4 cup grated Parmesan cheese
  • juice of one lemon


  • Bring a pot of water to boil. Add 1 teaspoon of kosher salt once its boiling. Blanch kale leaves in the salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs. Let kale cool slightly; wring out excess water with your hands.
  • Blend pistachios, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale, cheese, lemon juice. Purée, adding water 1 Tbsp. at a time as needed, until its as smooth as you like your pesto. Add salt to taste.


Stir heaping spoonfuls into hot, buttered pasta or into hearty, brothy soups. 

Adapted from Bon Appetit

Photo by Artur Rutkowski on Unsplash