Makes
3 cupsIngredients
- 4 cups lacinato kale stems removed
- 2 cups packed basil leaves
- 3 garlic cloves peeled
- 1 teaspoon Kosher salt
- 2 cups olive oil
- ½ cup pine nuts toasted
- 1 cup Parmesan cheese grated
- Sea salt
- Freshly ground black pepper
Instructions
- Grill kale leaves until slightly charred and wilted, but still mostly green. Cool to room temperature. Combine them with basil leaves, garlic, and salt in a blender and blend on medium-high speed until the leaves are well chopped. Slowly add the olive oil in a stream while the blender is running. Add pine nuts and continue to blend. Transfer mixture to a bowl and fold in cheese. Add salt and pepper to taste.
