For a new spin on classic pesto, go beyond basil and consider April's abundance of leafy greens: in addition to the kale used here, arugula and baby spinach also puree up into a nutrient-rich sauce, bursting with flavor. Serve with pasta, vegetables, and meats, or as a sandwich spread.
- Total Time:
- Yield: Makes 2 cups
Photography: Aaron Dyer
Source: Martha Stewart Living, April 2016
- 1 clove garlic
- 1/2 cup blanched almonds, toasted
- 1/4 cup finely grated Parmesan
- 10 ounces kale
- 1/2 cup extra-virgin olive oil
- Coarse salt
In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt.