Anchovy Kale Pesto

I’m a huge fan of pesto, and these days, this magical, green paste is about as ubiquitous as it is delicious. As far as I’m concerned, blending just about anything green with some combination of garlic, olive oil, nuts, and aged parmesan is a recipe for life-long happiness, but, being a glutton for all things umami, I often throw red anchovy into the mix to enhance the flavor even more.

• 1 bunch curly kale

• 1 packed cup fresh basil

• 4 red anchovy filets

• 5 large cloves garlic (roughly chopped)

• ½ cup EVOO plus more for taste

• ½ cup roasted or blanched walnuts or almonds

• zest and juice of 1 lemon

• 50 g grated aged Parmigiano-Reggiano

• Fresh cracked black pepper and salt to taste

Bring large pot of water to rolling boil. As water heats, wash and destem the kale. Blanch for three minutes in the water and move to ice bath to shock it. Leave submerged in water for later.

Heat a pan over low/medium heat. Add 2 tbs EVOO and add garlic, stirring occasionally until it begins to soften, being careful not to caramelize it. Add the anchovy filets and mash with the back of a wooden spoon, dissolving them in the oil. Cook, stirring occasionally until oil is fragrant and garlic is soft. Remove from heat and set aside.

Using paper towels or a kitchen towel, squeeze most of the water from the kale and add to a blender or food processor along with rinsed basil. Blend on medium/low, drizzling in EVOO until it begins to process, pushing down the mixture with a spatula or spoon as needed. Add the lemon juice and nuts and repeat, drizzling more oil to combine. If you use all of the oil, it’s okay to use extra. Add the cheese, anchovy-garlic paste and a pinch of salt and black pepper. Blend on high until smooth, adding more oil as needed to adjust consistency. Taste and season with more salt and pepper to your preference. Transfer to air tight container and stir in lemon zest with spoon.

Enjoy over pasta, toast or as a sauce for chicken or fish.

Serves 10-12

Keeps in the fridge for up to four weeks and in the freezer for up to a year