One of the most versatile and famous Italian sauces is Pesto, and here at Caravia, we are big fans. Pesto originated in Genoa, a northern region in Italy. The word "pesto" comes from the Genoese word "pesta" which means to pound or crush. That summarizes this sauce, as it is made not by cooking ingredients, but by grounding the ingredients together.
The most common pesto sauce consists of basil, garlic, pine nuts, parmesan, and olive oil. But there are many varieties of pesto that are easy to make and can go with many dishes. In addition to our basil pesto, we've added a kale pesto to the mix. (You may have seen it on some special sandwiches.) This pesto is just as versatile as the basil pesto, but with all the added health benefits of the mighty kale leaf!
Below we share our Kale Pesto recipe. Try it with a sandwich, mix it with some pasta, or bush it over chicken and enjoy.
2 bunches of kale, torn into small pieces
1 lb. pecorino romano, grated
3 cups olive oil
1/2 cup garlic oil
1/2 cup pine nuts
salt and pepper to taste
Place kale into food processor bowl and pulse until all kale has been chopped coarsley. Add cheese, pine nuts, salt, pepper, and garlic oil. Pulse to incorporate. Add olive oil and pulse in short pulses to blend oil.
Transfer to air tight container.