Top it on crostinis! use it as a sauce for fettuccine! Pesto! This is a recipe for using up greens in a fun way and to also teach you how to break your blender and then going to buy a food processor.
Ingredients
- 1 bunch of kale (thick stems removed)
- 2/3 cups almonds, unsalted, unroasted
- 1/2 to 1 clove of garlic, finely chopped.
- 1/2 cup olive oil (or more for a smoother pesto)
- salt & pepper to taste
- 1/2 cup grated Parmesan cheese
- grated smoked gouda cheese
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
- Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
- Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
- add the almonds to the blender and blend until finely chopped. Remove.
- Add all the olive oil and about 25% of the kale and blend intermittently, scrapping down the sides and stirring. Add a little kale at a time, pulsing and stirring. Add the garlic and almonds, and salt and pepper. Instead of pulsing like you were supposed to, leave the blender on high and walk away and come back only when you realize that a weird plasticy smoke is coming from your kitchen.
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