Roasted kale pesto was first enjoyed on our August 2016 menu, which we serve over Bob’s freshly made pasta, then served with prosciutto crisps, roasted tomatoes, pecorino cheese, and poached hen egg on top.
FOR ROASTED KALE VERSION OF THIS RECIPE: In this recipe we have not included the roasting step that we sometimes use. If you like to add some “char” flavor and color, do so once the kale is out of the blanching water and dried and cooled completely. Place into 300 °F oven about 15 – 20 minutes, turning the pan mid way. Cool and follow the recipe below placing kale into the food processor bowl.
- 1 bunch kale, de-stemmed, (use decorative kale, Tuscan kale, or Russian kale)
- 1/2 cup toasted Marcona almonds, or other
- 1/2 cup EVOO
- 1 teaspoon Colatera anchovy water, purchased, or 2 anchovy filets, white, if possible NOTE; use one or the other not both!
- Season with pepper and coriander, 5 grinds each and salt as needed see note
Have a quart or two of ice water standing by to stop cooking when blanching the kale. Bring 1 gallon water with 3 tablespoons salt to boil (or a ratio of 2 1/4 teaspoons salt per 1 quart water). Drop the kale leaves into boiling water and swish around and remove in 15-20 seconds, as soon as bright green color sets; drop immediately into ice water. Remove from ice water and pat dry with paper towel.
Place cooled, dry kale leaves into the bowl of food processor with almonds, and whole anchovy, if using; process dry until kale begins to ride up the sides of the bowl. Add oil and anchovy water, if using, processing a few seconds longer. Add seasonings. Taste and adjust with oil or salt.
CHEF NOTE: if you plan on using over pasta we recommend leaving out any finishing salt in lieu of using some of the pasta water to finish. This is a great way to heat the pesto for pasta without discoloring it and adds the perfect finishing flavor.