A recommendation from Rebeca Torres-Rose
From the Blog Proud Italian Cook
If you're a kale lover and you know just how good kale is for you, then you have to make this! Dare I say I'm liking this better than basil pesto right now, that's how good it is.
The first time I made it I quadrupled the recipe.
Here is my adapted version, slightly different from Donna Hay's because she used Manchego cheese and I used Romano. She also added 1 cup of parsley in addition to the kale. I just used straight up kale.
2 cups of kale leaves stems removed, blanched and squeezed of moisture
1/3 cup of toasted almonds
2 red chilies
3 cloves of garlic
1/3 cup of grated Romano
1/2 cup of olive oil
Salt and pepper
Heat oven to 375F. On a small baking sheet place almonds, chilies, and garlic drizzle with olive oil and roast for 8-10 minutes or until almonds are golden brown. Deseed chilies.
Place the almonds, chilies and garlic in a food processor then add the kale and cheese, process until roughly chopped then drizzle in your olive oil.
Taste it for salt or more cheese or even more oil, the pesto should have a nice movement to it when stirred.

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