Ingredients
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1 tablespoon salt plus 1/2 teaspoon, divided
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2 - 4 oz. containers Bowery Baby Kale
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2 garlic cloves, grated
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Juice of 1 lemon
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1/2 cup grated Parmesan
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3 tablespoons olive oil
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1/4 cup pine nuts
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1 teaspoon white vinegar
To serve:
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2 medium zucchini
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1 tablespoon olive oil
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Salt, to taste
Directions
Boil a large pot of water and season with 1 tablespoon salt. Prepare a large ice bath in advance.
- Add the kale and cook for 45 seconds to 1 minute, until wilted and bright. Transfer the kale to the ice bath.
- Squeeze the excess water out of the kale using a tea towel or fine mesh strainer.
- Add the kale, garlic, lemon juice, Parmesan, olive oil, pine nuts, and vinegar to the bowl of a food processor and pulse until mostly smooth (green specks will remain).
- Season with remaining salt and adjust seasonings to taste.
- Cut the zucchini in half and cut a cross-hatch pattern on the flesh side. Season with salt and pepper.
- Heat a large frying pan over medium heat and add the olive oil.
- Place the zucchini flesh side down in the pan and cook for 10 minutes, until golden brown. Flip and cook for 3-4 more minutes, until golden. Season with salt and drizzle with kale pesto. Serve immediately.
What You'll Need
What You’ll Need
Food Processor
Strainer
Mixing Bowls
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