Recipe courtesy of Hickory Nut Gap Farm

Kale and Peanut Pesto

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 pint
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1 bunch kale (8 ounces), large ribs removed

1/3 cup roasted peanuts

1/4 cup grated Romano

3 tablespoons garlic confit 

1/4 cup extra-virgin olive oil 

1/4 cup garlic oil

Kosher salt and freshly ground black pepper


  1. Bring a medium pot of water, salted to taste like the sea, to a boil. Fill a large container with 5 to 8 quarts of ice water; this will be used to "shock" the kale after blanching.
  2. Blanch the kale in the boiling water until tender, 1 to 2 minutes. Transfer to the ice water using tongs or a slotted spoon. When chilled, drain in a colander and pat dry to remove excess moisture. Roughly chop.
  3. In a food processor or mortar and pestle, combine the chopped kale, peanuts, Romano and garlic confit; pulse until somewhat homogenous. With the motor running, slowly drizzle in the olive oil and garlic oil until fully incorporated. Add salt and pepper to taste.

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