Charred Kale Pesto

Ingredients

• 950 ml (4 cups)lacinato kale, stems removed
• 480 ml (2 cups), packedbasil leaves
• 3garlic cloves, peeled
• 5 ml (1 teaspoon)kosher salt
• 480 ml (2 cups)olive oil
• about 60 g (½ cup)toasted pine nuts
• about 100 g (1 cup)grated Parmesan cheese
• to tastesea salt
• to tastefreshly ground black pepper

Instructions

1. 1

   Char the kale

   Grill the kale leaves until slightly charred and wilted but still mostly green. Let them cool to room temperature. Put the kale, basil, garlic and kosher salt in a blender, then blend on medium-high until the leaves are well chopped. With the blender running, slowly pour in the olive oil in a steady stream. Add the pine nuts and continue blending. Transfer the mixture to a bowl and fold in the Parmesan. Season to taste with sea salt and freshly ground black pepper.

What is charred kale pesto?

Pesto is a herb-and-oil sauce associated with Liguria in north-west Italy, traditionally made with basil, garlic, pine nuts, cheese and olive oil. This version adds grilled kale, giving the familiar basil base a gently smoky, savoury edge.

The kale is charred only until wilted and still mostly green, so it brings depth without losing its fresh character. Blending the oil into the chopped leaves and folding in the cheese at the end creates a rich, spoonable sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1390 calories, 13g protein, 6g carbs, 149g fat.

Olive oil supplies most of the energy and fat, while the kale and basil contribute some carbohydrates and fibre. Parmesan and pine nuts add protein as well as fat; serve a modest spoonful with pasta or vegetables and a lean protein to make a more balanced plate.

Choosing the greens

Kale: Lacinato kale has sturdy leaves that hold up well on the grill. Remove the stems as directed, and keep the leaves mostly green as they char.

Basil: Packed leaves give the pesto its fragrant, fresh backbone. Add them with the cooled kale so their flavour stays distinct.

Grilling the kale

Char the leaves until they have a few darkened patches and have wilted, but are not cooked all the way through. Letting them cool to room temperature before blending also helps keep the basil from wilting in the warm mixture.

Blending to the right texture

Chop the kale, basil, garlic and kosher salt first, stopping when the leaves are well chopped. Then stream in the olive oil gradually while the blender runs; adding it slowly helps the ingredients combine evenly.

Pine nuts go in after the oil, followed by Parmesan folded in by hand. This keeps the cheese from being overworked in the blender and gives the finished pesto a little texture.

Seasoning and balance

Salt the greens with the measured kosher salt before blending, then taste the pesto after adding Parmesan. Cheese is already savoury, so add sea salt and black pepper at the end a little at a time.

Ways to serve it

Toss the pesto with pasta, loosened with a little pasta cooking water if needed. It also works as a spread for bread or as a finishing sauce for grilled vegetables.

Recipe notes & tips

• Remove the kale stems before grilling so the leaves char more evenly.
• Cool the kale completely before adding it to the blender with the basil.
• Pour the olive oil in slowly while the blender is running.
• Taste before adding the finishing salt, as Parmesan is already savoury.
• Fold in the grated Parmesan in a bowl rather than blending it.

Variations

• Walnut swap: Replace the pine nuts with toasted walnuts for a different nutty flavour.
• Lemon lift: Add a little lemon zest for a brighter finish.
• Chilli heat: Blend in a pinch of chilli flakes for gentle warmth.
• Extra herbs: Replace part of the basil with flat-leaf parsley for a more herbal flavour.

Common mistakes to avoid

• Over-charred leaves: They can taste bitter; grill only until wilted with a few charred patches.
• Blending while warm: The heat can wilt the basil; let the kale cool to room temperature first.
• Adding oil all at once: The mixture may blend unevenly; stream it in gradually.
• Over-blending the cheese: It can make the pesto too smooth; fold the Parmesan in by hand.
• Over-salting early: Parmesan adds savouriness; taste the finished mixture before adding more salt.

How to store

Transfer the pesto to an airtight container and refrigerate for up to 3 days. Stir before using; warm it gently with a splash of water if serving with pasta, rather than boiling it.

Frequently asked questions