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Kale pesto

Serves 4

Adapted from http://en.julskitchen.com/tuscany/black-kale-pesto

Ingredients

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

Directions

  1. 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.
  2. In a blender/food processor mix together the almonds, garlic, kale, and olive oil.
  3. 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 :)
Kale pesto in bowl with Lomo-ish filter


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