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

1. 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.

2. 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.

3. 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.

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