Categories: Appetizers
Ingredients
- 1 garlic clove
- 4 oz. curly kale, stemmed
- 1/4 cup pine nuts, toasted, plus more for garnish
- 1 cup grated Parmesan
- 1 tsp lemon zest plus 2 tbsp juice
- 1/2 tsp ground cumin
- 1/4 cup olive oil, plus more for drizzling
- 2 cups plain Greek yogurt
Directions
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In medium pot, cook garlic in boiling salted water for 30 seconds; transfer to food processor and finely chop. Add kale to boiling water; cook until wilted, 3-5 minutes. Drain and rinse until cooled; squeeze dry.
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Add 1/4 cup pine nuts to food processor and pulse until coarsely ground. Add kale, Parmesan, lemon zest, 1 tbsp lemon juice, and 1/4 tsp cumin; pulse until kale is finely chopped. With machine running, gradually add 1/4 cup olive oil. Season pesto.
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In bowl, mix yogurt, 1/2 cup pesto, and remaining 1 tbsp lemon juice and 1/4 tsp cumin; season. Swirl in remaining pesto; drizzle with olive oil. Top with pine nuts.