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Sauces and Gravies

Tuscan Kale Pesto

Tuscan Kale Pesto is a sauce made with Tuscan kale (cavolo nero), aged ricotta, Parmigiano cheese, and almonds. Perfect for seasoning pasta dishes, let's see how to prepare it!
Recipe Tuscan Kale Pesto
  • Difficulty Easy
  • Preparation 15 minutes
  • Servings for 4 servings

Tuscan Kale Pesto is a quick and easy recipe that can be prepared in just a few minutes, making it a practical solution for a last-minute family dinner without spending too much time in the kitchen.

This Kale Pesto Recipe combines the health benefits of this winter vegetable with the bold flavors of traditional pesto ingredients: Parmesan cheese, garlic, nuts, and raw extra virgin olive oil. Additionally, the savory note of ricotta salata perfectly balances the sweet aftertaste of the Tuscan kale.

A light yet flavorful sauce, this pesto will make any pasta dish creamy and irresistible. Plus, as we will see, you can prepare extra Kale Pesto to have it ready for use at any time. It doesn’t get more convenient than this!

If you’d like to try other delicious Kale Recipes, check out our suggestions: Kale Chips, Sautéed Kale with Pancetta, Pasta with Kale, and Fresh Kale Salad. For all other Pesto Recipes, consult our collection of the Best Pesto Recipes.

Now grab your blender and aprons: let’s quickly prepare this tasty Tuscan Kale Pesto!

Ingredients for 4 servings

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Method

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  1. To prepare the Tuscan Kale Pesto (Pesto di Cavolo Nero), first wash the Tuscan kale (also known as lacinato kale or dinosaur kale) and remove the tough central stem. Blanch the leaves in boiling water for 2 minutes, then transfer them to a bowl with ice water to stop the cooking process.
  2. Place the kale in a food processor along with Parmigiano cheese, salted ricotta cheese, almonds, garlic, and a generous drizzle of extra virgin olive oil. Season with salt and pepper to taste.
  3. Blend all ingredients until you achieve a smooth, homogeneous consistency. Your Tuscan Kale Pesto is now ready to use! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can substitute the salted ricotta (ricotta salata) in the recipe with the same amount of grated pecorino cheese, or add two extra tablespoons of Parmigiano Reggiano. The almonds can also be easily replaced with other nuts like pine nuts, walnuts, or a mix of different nuts. If you don’t like the taste of garlic, you can omit it for a more delicate pesto flavor.

Tips

When blending the pesto, if you notice it’s too dry and thick, add a few tablespoons of the kale cooking water to achieve the right consistency.

Storage

The Tuscan Kale Pesto (Pesto di Cavolo Nero) can be stored in the refrigerator, in a clean glass jar with a lid and covered with a layer of olive oil, for up to 1 week. Alternatively, you can freeze it in single-serving portions and store it for up to 2 months.

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