Tuscan Kale Pesto

Tuscan kale pesto is a variant of the more well-known Genoese pesto and fits perfectly into Italian cuisine with its fusion of fresh and flavorful ingredients. Here’s how to prepare Tuscan kale pesto:

Ingredients

• 200 g Tuscan kale (cavolo nero), cleaned and with the tougher central stem removed
• 50 g grated Parmesan
• 30 g pine nuts
• 1 garlic clove
• 100 ml extra virgin olive oil
• Salt, to taste
• (Optional) a pinch of chili flakes

Preparation

1. Start by thoroughly cleaning the Tuscan kale leaves, removing the central stems and rinsing them under running water. Then blanch them in salted water for about 5 minutes. This will help maintain a nice green color and reduce the bitterness of the kale.
2. Once blanched, drain the kale and plunge it into ice water to stop the cooking and set the color.
3. Lightly toast the pine nuts in a dry skillet without adding oil to bring out their flavor. Be careful not to let them burn.
4. Meanwhile, peel the garlic clove and, if you want a spicy note, prepare a pinch of chili flakes.
5. In a food processor, combine the drained kale, toasted pine nuts, garlic, Parmesan, a pinch of salt and start blending. Gradually add the extra virgin olive oil until you reach a creamy but not too liquid consistency.
6. Taste and adjust the salt if necessary.

You can use this pesto to dress pasta, such as whole wheat pasta or trofie to stay true to the Ligurian theme. It can also be used as a base for bruschetta or to flavor soups and stews.

A fun fact: Tuscan kale is a winter vegetable extremely rich in nutrients and is often used in traditional Tuscan recipes, such as the famous ribollita. With this pesto, we have an example of how Italian cuisine is always open to reinventing its classics in a modern way.