This pesto has some of the usual suspects find in a pesto, but with a few show-stopping additions. Instead of pine nuts, I use a combination of walnuts and pecans, a trick I learned from my aunt Kathy who would kill me if I didn’t mention that this recipe is a close spin off her famous basil pesto. Her trick is to put her pesto in 8z margarine containers and she keeps them in her freezer for months at a time. I like to use this on sandwiches, as a dip, or of course on top of pasta! One 8oz container is enough for 1 lb of pasta. I recommend doubling or tripling this recipe and freezing in 8oz containers or else giving them away as gifts or party favors!
1 1/2 cup basil leaves
1/2 cup kale, destemmed
1/2 cup fresh Italian parsley
1/4 cup walnuts and pecans (proportion as you wish)
3/4 cup grated Romano cheese
1/2 – 3/4 cup olive oil
I prefer a food processor for this, but you can also use a blender. Start first blending up the nuts and set aside. Next add the oil, basil, kale, garlic and parsley a little at a time into the food processor. Add the nuts to the mixture and slowing add in cheese and then more oil a little at a time until the consistency is creamy.
Use right away as a spread, sauce or dip!
Separate the leftovers into small containers and freeze for later!