The secret to getting this pesto a gorgeous shade of bright green is in the kale—you blanch it first, which helps keep the color from fading. If you have spinach feel free to add in a handful to the mix, or do the same with basil. But you don’t need the leafy herb to get flavorful pesto, which will come in especially handy in winter months when basil is harder to come by.
Save the pesto for all of your favorite pesto needs (pesto eggs, anyone?), or serve a generous drizzle over summer veggies. I pan-fried the zucchini here, but grilling is an equally delicious option, especially for summer.
Ingredients
1 tablespoon salt plus 1/2 teaspoon, divided
2 - 4 oz. containers Bowery Baby Kale
2 garlic cloves, grated
Juice of 1 lemon
1/2 cup grated Parmesan
3 tablespoons olive oil
1/4 cup pine nuts
1 teaspoon white vinegar
To serve:
2 medium zucchini
1 tablespoon olive oil
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.
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