Kale Pesto
Servings 1 /2 cup
Ingredients
- 10 small kale leaves
- ½ Serrano pepper seeded, and coarsely chopped
- 6 to 8 garlic cloves peeled and coarsely chopped
- ½ teaspoon kosher salt
- 1 tablespoon capers with a few drops of the caper juice
- 3 tablespoon grated Pecorino cheese
- ⅓ cup extra-virgin olive oil or enough to get the consistency you prefer plus more to top it off
Instructions
- Remove the central tough stem from the kale leaves and discard. Coarsely chop the leaves and add them to the bowl of a food processor fitted with a blade.
- Add the pepper, garlic, salt, capers and juice, and cheese.
- Pulse until it's ground to a coarse paste. Add the olive oil while pulsing.
- Pour into a jar, top it with a little slick of olive oil and cover. Keep in the refrigerator for up to one week.