Adapted from http://en.julskitchen.com/tuscany/black-kale-pesto
75g kale (washed/prepped weight)
1 clove garlic
40g whole raw unsalted almonds
5 tbsp extra virgin olive oil
45g grated Parmesan
pinch Maldon salt
- Bring salted water to the boil in a large saucepan, add the kale & simmer for 30 mins. Drain (you can always reserve that amazing liquid as stock for soups/risottos etc) and squeeze out excess liquid. Allow to cool slightly.
- In a blender/food processor mix together the almonds, garlic, kale, and olive oil.
- Add the Parmesan and salt and pulse. Serve mixed through pasta of your choice.
This recipe tastes even better made with vegetables from Community Harvest Whetstone