Here at Merici we have a great crop of kale in the garden at the moment.
Below is a recipe using kale. Kale pesto...we are all better for eating more greens, right?
- 85g pine nut , toasted
- 85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
- 3 garlic cloves
- 75ml extra-virgin olive oil , plus extra to serve
- 75ml olive oil
- 85g kale
- juice 1 lemon
- spaghetti or linguine, to serve
- STEP 1
Cut the spine from the kale and briefly cover with boiling water, refresh with cold water. Put the pine nuts, parmesan, garlic, oil, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra parmesan and olive oil, if you like.
- STEP 2
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.