I love classic Genovese Basil Pesto, but sometimes a few little tweaks can change up the flavour without insulting the traditional recipe. I have had many typse of pesto in Italy, made with a variety of nuts. However, what is always consistent is fresh basil, the best quality Parmigiano Reggiano, salt and extra virgin olive oil.
This recipe “ups” the green factor with the addition of baby kale; its a bit more tender and less abrasive in flavour than its larger family member.
The consistency of this pesto depends on your taste, I prefer some texture but do what you enjoy best!
This is a simple recipe that services many meals. Its great with eggs, served as a sauce with roast chicken, pasta (of course), a topping to a beautiful vegetable soup or mixed with a little mayo for a delicious spread on sandwiches, and so much more!
Let me know how you use yours!
1 Cup Fresh Baby Kale Leaves
6-8 Large Fresh Basil Leaves
1 Heap Tbsp Freshly Grated Parmesan
1 Small Clove of Garlic
Good Pinch of salt
1/4 cup Whole Almonds
Squeeze of Fresh Lemon Juice (Optional)
1/2 Cup Best Quality Extra Virgin Olive Oil
Place all ingredients but the oil in a food processor (you could also use a mortar and pestle). Pulse (or pound) until the mixture reaches your desired consistency than slowly add the extra virgin olive oil. You can add a bit more oil or lemon juice to thin out your pesto as desired. Store in an airtight glass jar in the fridge for up to week.