Kale pesto is a bit of a New Thing. Kale as you will all know is very of the minute: kale smoothies, kale chips, kale this, kale that and now kale pesto.
Being hungry, having just the right ingredients in the fridge and not wanting to buy anything as I’m off on holiday soon I though I would give it a try.
Naturally, living in Islington, I didn’t just use any kale but Cavalo Nero adding to that fresh Parmesan, extra virgin oil, toasted pine nuts, French garlic, Maldon sea salt and freshly ground black Nero di Sarawak pepper, as I said, just a few bits and pieces from the average North London store cupboard
I served the pesto over high end Italian egg pasta and it was delicious. The “word on the street” or actually Twitter, was right, kale pesto is the new black and basil is so last season…….
But, and to my mind this is a big but, I’m not sure the kale features in the finished sauce at all, apart from adding a distinct chlorophyll hit. It’s good, tasty and quick to make and if you don’t count the cost of the other ingredients inexpensive so make a batch of kale pesto and you’ll be very on trend!
- 75gm pine nuts
- 75gm parmesan, grated
- 3 cloves garlic
- 100gm kale
- 100 ml olive oil
- 50 ml ground nut oil
- 2 tablespoons lemon juice
- freshly ground black pepper
- sea salt
- Lightly toast the pine nuts until a pale brown.
- Cut the thick stems from the kale and chop roughly.
- Put the nuts, cheese, garlic and kale into a food processor and whiz until finely chopped.
- Now, with the motor running drizzle in the oil a and then add the lemon juice.
- Season with salt and pepper.
- Serve a good tablespoon of sauce on each portion of freshly boiled tagliatelle saving a couple of spoonfuls of the cooking water to help with the emulsion