Pesto Toscano (Tuscan Pesto)

Forget everything you know about basil pesto. Pesto Toscano swaps basil for fresh kale, and the result is something bolder, earthier, and unmistakably Tuscan. Just four ingredients go into the food processor: kale leaves, garlic, olive oil, and salt. No pine nuts, no Parmesan, no filler. The kale stands on its own.

Stripping the ribs and stems is not a step you can skip. Those tough fibers won’t break down in the processor, and you’ll end up with stringy bits running through an otherwise smooth paste. Take the extra few minutes. Use only the leafy parts.

Raw kale gives this pesto a peppery, almost mineral bite that pairs beautifully with crusty crostini or tossed through pasta. If that intensity feels like too much, the recipe includes a smart option: blanch the kale for 3 to 5 minutes first. The heat mellows the sharp edges and produces a softer, more approachable spread.

The generous ¾ cup of olive oil creates a thick but spreadable consistency. Use a good quality extra virgin here since there’s nowhere for it to hide.

Pro Tips

• Process in pulses rather than running the food processor continuously. You want a thick paste, not a smoothie
• Press plastic wrap directly onto the surface of stored pesto to prevent oxidation and browning
• The pesto keeps 5 to 6 days refrigerated, or freeze it in ice cube trays for months of portioned use
• Lacinato (Tuscan/dinosaur) kale works best here for its tender leaves and sweeter flavor

Variations

• Add ¼ cup toasted walnuts or pine nuts for a richer, more traditional pesto texture
• Stir in a handful of grated Pecorino Romano after processing for a salty, sharp kick
• Mix in a squeeze of lemon juice to brighten the flavor and slow the browning