Everyone's Favorite Pesto, Reinvented

PestoPhoto: Courtesy of Foodie Underground.
Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?
This is a story about kale. No, wait. This is a story about being busy with a long to-do list and still wanting to eat something homemade. And, as usual, there was an abundance of kale waiting to be turned into something delicious. Kale pesto it was.
Hazelnuts on hand? Check. Kale? Way too much of it. Olive oil? Always. Garlic? A kitchen isn’t a kitchen without it.
I can’t emphasize the simplicity of this pesto enough. Let me put it this way. In the midst of moving, and the kitchen in a state of complete and utter disaster, I still made it. This could speak to my level of culinary insanity, but I like to think that it just says that this recipe is really good if you’re pressed for time. Green, healthy, good: What more could you want?
Hazelnut Kale Pesto
Ingredients
1 cup raw hazelnuts
2 cups chopped kale (about 4-5 large kale leaves with the stalks removed)
1 clove garlic
1/2 teaspoon sea salt
Dash of ground pepper
2-3 tablespoons olive oil
Preparation
Place hazelnuts, kale, garlic, salt, pepper, and 2 tablespoons of olive oil in a food processor. Churn until you get a spreadable consistency. At this point, you may want to add a little extra olive oil to make the pest just a bit creamier and hold together better.
Taste, and add more salt and pepper if needed. Store in an airtight container in the refrigerator. You can use this as a spread, a dip, or on pasta. Or, just eat it by the spoonful if you are having a severe kale craving. They happen.

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