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For one bowl of pesto
Preparation time: 15 min
[ingredients title=”Ingredients”]
- 200g brunch of kale de-stemmed
- 35g nuts
- 50g parmesan
- Juice of 1 lemon
- 3 tbsp water
- 1 tbsp oil
- Salt
- Pepper
- Red pepper flakes
[/ingredients]
PREPARATION
- Bring a heavily salted pot of water to a roiling boil. Add kale and blanch for 3 minutes.
- Using a slotted spoon fish the kale out of the water and transfer to a colander. Allow to cool slightly and using the back of a spoon (or your hands if you dare) squeeze out some of the water.
- In a food processor add walnuts and parmesan. Pulse until the mixture resembles a coarse meal.
- Add the blanched kale and lemon juice. Pulse until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Pulse again and while the food processor is running slowly add the water until the pesto reaches a creamy consistency.
- Transfer kale pesto to a bowl and using a spoon stir in the olive oil until it’s completely absorbed. Add salt and pepper and stir again.
- Sprinkle with red pepper flakes.
- Spread on bread or use with pasta, rice or quinoa such as in my kale pesto quinoa bowl
Kale pesto
For one bowl of pesto Preparation time: 15 min
Ingrédients
- 200 g brunch of kale de-stemmed
- 35 g nuts
- 50 g parmesan
- Juice of 1 lemon
- 3 tbsp water
- 1 tbsp oil
- Salt
- Pepper
- Red pepper flakes
Instructions
-
Bring a heavily salted pot of water to a roiling boil. Add kale and blanch for 3 minutes.
-
Using a slotted spoon fish the kale out of the water and transfer to a colander. Allow to cool slightly and using the back of a spoon (or your hands if you dare) squeeze out some of the water.
-
In a food processor add walnuts and parmesan. Pulse until the mixture resembles a coarse meal.
-
Add the blanched kale and lemon juice. Pulse until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Pulse again and while the food processor is running slowly add the water until the pesto reaches a creamy consistency.
-
Transfer kale pesto to a bowl and using a spoon stir in the olive oil until it’s completely absorbed. Add salt and pepper and stir again.
-
Sprinkle with red pepper flakes.
-
Spread on bread or use with pasta, rice or quinoa such as in my kale pesto quinoa bowl