Kale, kale, kale.

Okay we get it. It’s good for us. We should be eating more of it. It’s high in fiber, packed with vitamin A and C and has more calcium than a container of milk. It’s also, also, ZZzzzzzzzz.

Let’s just cut to the chase: An easy kale recipe to make THIS WEEK, even if you don’t think you like kale.

The basil, garlic and Parm, keep the pesto true to its name. I use it on everything: on top of cheese ravioli… as a spread for crusty French bread… drizzled into squash soup.

Here’s something else: it’s completely nut-free and gluten-free. There’s a reason why kale is the current media darling: It’s good for you. See that? I just hopped on the bandwagon. And, you know, I hate bandwagons.

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Kale Pesto

prep: 15 minutes

makes about 2 cups 

you’ll need:

½ cup sunflower seeds, shells removed
2 garlic cloves, unpeeled
2 cups Lacinato (aka dinosaur) kale leaves, ribs removed and cut into ¼-inch ribbons
1 cup fresh basil
¾ cup Parmesan cheese
⅓ cup extra-virgin olive oil
salt and pepper to taste

let’s get to it…
Toast the sunflower seeds in a heavy skillet over medium heat, stirring often, for 3 to 5 minutes or until golden. Remove from pan and set aside. Add the garlic to the skillet and toast over medium heat for 5 to 7 minutes or until fragrant. Peel garlic and chop when cool.
Place sunflower seeds, garlic, kale, basil and cheese in a food processor. Pulse 15 to 20 times, using a rubber spatula to scrape sides.
Slowly add olive oil with processor running until blended. Add salt and pepper to taste. Store in an air-tight container.

make-ahead: Spoon the pesto into ice-cube trays; freeze. When frozen, pop out cubes and store in a gallon-size Ziploc® brand storage bag for up to one month.

The BEST reason for owning a mortar and pestle? The fresh pesto you prepare in it will make you famous.

Well, there are a lot of other reasons, like grinding and mixing spices and even making guacamole. But it will be your pesto that will bring you accolades from miles around.

Frieling’s Cilio Atlas Mortar and Pestle is the best of the best… even Cook’s Illustrated agrees. Nothing bruises the fresh basil leaves and muddles the olive oil like this gadget. And really great pesto is all about freshness and muddling.

The granite mortar (aka the bowl) has a coarse interior to help grind and pulverize, while the extra-tall sides keep roly-poly ingredients, like pine nuts, from escaping all over the kitchen. The wide base gives you great leverage and stability.

The long pestle (the club-shaped tool) is balanced and heavy for easy pounding. It’s also comfortable. See why I say it’s the best mortar and pestle?

What’s cool is that the Cilio’s mortar is cut from one solid piece of natural, uncoated granite or marble. It’s also big… 5-inches tall and holds several cups of whatever you’re making.

And what you’re making had better be pesto! It’s going to make you a star!