Makes 2 cups


  • 1 large bunch kale, stems removed and coarsely chopped (about 8 cups)
  • 2 cups fresh basil, loosely packed
  • 1/2 cup pine nuts, toasted
  • 1 1/2 cups Parmesan cheese, freshly shredded (plus, more for garnish if making pasta)
  • 1/4 cup olive oil
  • 2 large cloves garlic


    Working in small batches, run kale, basil and garlic through a food processor until very fine. Add toasted pine nuts and Parmesan cheese and, while the food processor is running, slowly drizzle in the olive oil until the consistency is thick but smooth. (You may need slightly less or more olive oil depending on the variety and amount of kale.) Add more Parmesan or sea salt to taste, if needed.

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