Winter kale and citrus pesto

Pesto Italian cuisine

I love pestos that I are made from dark leafy greens. They are more nutritious, but they also hold their color and texture so well. For this I use curly kale and just a bit of basil. Walnuts add a woodsy flavor I like in winter, and winter citrus, in the form of Meyer or regular lemon zest, adds a fresh counterbalance to the kale. You could even substitute part of the olive oil in this recipe for Meyer lemon olive oil, for more of a citrus punch. I do toss wholegrain pasta into this pesto, but my favorite way to use it is on top of a big Tuscan grilled steak, sliced up, and dripping with kale pesto.