Jay’s Kale and Arugula Pesto

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“There's always a stash of kale and arugula pesto in my freezer. It's in pasta for quick school night dinners, slathered on a brioche bun for burgers, coating roasted veggies and peeking out of a nice pizza base.”

  • 2 cups kale

  • 1 cup arugula (increase arugula if you like it more peppery)

  • 2 cloves of garlic

  • 1/2 cup of parmesan cheese (grated)

  • 1/4 cup toasted pine nuts (or any nuts you have handy. During the pandemic, I had very little pine nuts so topped with some pistachios)

  • A pinch of salt

In her epic book Salt, Fat, Acid, Heat, Samin Nosrat makes it clear that good pesto must be made with a mortar and pestle. I am aware that a purist will balk but I just pop it all in the blender and emulsify with glugs of good olive oil.

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