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Kale Pesto


We are often asked for recipes, and today we dedicate this one to Marina! Kale has become such a fashionable green of late, and it certainly deserves the biggest wrap, as it is full of nutrients and has medicinal properties too. The only problem is many people find it hard to digest raw. Well, here is the solution - Kale Pesto

This recipe is really simple and takes minutes to make. Toasting the pine nuts can be tricky and care must be taken not to burn them. We suggest two methods for toasting any nut really. Firstly, spread the pine nuts on a flat dinner plate and place in the microwave oven. Cook one minute at a time, tossing them in-between each minute. For this recipe, it may take up to 2 minutes, depending on the strength of the oven. The other option is placing the pine nuts in a fry pan with NO OIL and heat on low until pale golden in colour.

Kale Pesto

½ cup pine nuts, toasted 1 cup parmesan, coarsely grated 3 garlic cloves ½ cup olive oil 1 bunch kale, stems removed Juice of 1 lemon Salt and freshly ground black pepper Wash and towel or spin dry the kale. Place the pine nuts, parmesan, garlic, olive oil, kale and lemon juice in a food processor and process to a paste. Season to taste. Store in an airtight jar, cover the surface with a little more olive oil and keep in the fridge for a week. Always use clean utensils when removing the pesto from the jar. Makes 2 cups


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