Say hi to my newest obsession – kale pesto. Made this the other night and actually ended up eating about half of it straight out the jar, and since then I’ve been putting it on everything – crisp bread, salads, instead of tomato sauce on pizza, you name it.
When not eating pesto I’ve been finishing my group work assignment (finally!), taken long walks in the sun (and snow) and just enjoying the freedom of not having lectures for a week. What have you been up to this week?
80 g toasted pine nuts
3 handfulls chopped kale
50-80 g roughly chopped parmesan cheese
0,5-1 cup olive oil (or 50/50 oil and water)
1 garlic clove
4 tbs lemon juice
Toast the pine in a dry pan until lightly browned; let cool. Mix in a food processor until finely ground. Add the kale, parmesan, garlic and lemon juice and pulse until finely chopped.
Slowly pour in the olive oil (or 50/50 oil and water to make it a bit healthier) a bit at the time, mixing it thoroughly. The amount of oil or oil/water depends on what consistency you’re after, I wanted a thick almost paste-like pesto for a recipe but feel free to add more oil if you want it thinner. Taste and add salt if needed.
This recipe works for pretty much anything – I’ve used it on pasta, as a salad-dressing, on pizza and on sandwiches instead of butter.
It also works perfectly fine to jazz up the regular “precooked chicken-salad” for dinner.