Super Green Pesto

Name: Super Green Pesto
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings (2 3/4 cups)
Ingredients: 1/2 cup walnuts; Kosher salt; 1 large bunch of lacinato kale (about 14 ounces), stems removed; 3 cups baby spinach, packed (about 3 ounces); 1/3 cup extra-virgin olive oil; 1 clove garlic; 1/2 cup grated Parmesan (about 1 ounce); Juice of 1 small lemon (about 2 tablespoons)

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Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings (2 3/4 cups)

This pesto sauce is packed with greens, and their color really shines through. The trick to keeping this sauce emerald green is using a combination of kale and spinach and blanching them before blending them: A quick dip in boiling water and then a shock in ice water sets their color. A splash of lemon also helps to maintain the green color. Use this brilliant sauce in all the ways you would a traditional pesto. We particularly like it with a larger, ridged pasta like rigatoni; the recipe yields about 2 3/4 cups pesto, perfect for a 1-pound box.

Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings (2 3/4 cups)

Ingredients

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1/2 cup walnuts

Kosher salt

1 large bunch of lacinato kale (about 14 ounces), stems removed

3 cups baby spinach, packed (about 3 ounces)

1/3 cup extra-virgin olive oil

1 clove garlic

1/2 cup grated Parmesan (about 1 ounce)

Juice of 1 small lemon (about 2 tablespoons)

Directions

Preheat the oven to 350 degrees F. Spread the walnuts on a sheet pan and bake until the nuts are golden and fragrant, 8 to 10 minutes, stirring once about halfway through the cooking time. Cool completely.
Bring a large pot of water to a boil and season generously with salt. Prepare an ice bath by filling a large bowl with ice and water.
Add the kale and spinach to the pot and cook until bright green, about 30 seconds. Drain and immediately submerge the leaves in the ice water to cool. Once cooled, drain and squeeze the greens to remove excess water.
Add the leaves to a blender along with the oil, garlic, 1 1/2 teaspoons salt and 1/2 cup water. Blend on high until smooth, stopping to stir with a rubber spatula if needed. Add the Parmesan, walnuts, lemon juice and 1/4 cup water and blend on high until smooth. Add more water 1 tablespoon at a time for a smoother consistency if needed. Taste and adjust seasoning if needed.