Kale Pesto

Tamara Stimpson

If you add this to 1 lb of cooked pasta, it will serve 6. It also will include 24% of the recommended daily intake of iron, 68% of vitamin A, 88% of vitamin C, 16% of calcium and 15% folate! Yummy AND great for you!


1 bunch (approx. 1 lb) of kale

1 large onion, coarsely chopped

6 cloves garlic

3/4 tsp salt

1/4 cup EVOO

1/4 tsp black pepper

1/3 cup grated Parmesan Reggiano cheese


  • Grasping the stem of the kale between your thumb and forefinger, strip the kale leaves off the stems. Place the kale, garlic, onion and 1/2 tsp salt in a large lidded saucepan, and fill with 3 cups water. Bring water to a boil; cover and cook over medium heat until the kale is tender (approx. 15 minutes).
  • Reserving the cooking water, place the vegetables and 3/4 cup of the cooking liquid in a food processor. Pulse until minced but not smooth.
  • Remove the pesto and mix with the EVOO, black pepper, remaining salt and Parmesan Reggiano cheese.
  • Stir in to your favourite cooked pasta and serve with some freshly ground cheese and pepper on top!