Another
recipe from my beloved cookbook of the moment; “I Quit Sugar”. The author Sarah
Wilson makes her Kale Pesto by steaming the kale first, which I assume gives the pesto a creamier and smoother quality. I personally like a more
textured pesto and the less oil the better. Hence my Kale Pesto could also be
construed as a twist on a Gremolata, a finely chopped herb condiment traditionally made
with lemon juice and or zest, garlic and parsley or other herbs. I actually
used this pesto as a topping over plain rice and really enjoyed the zesty
flavours. I have to say I am very impressed with this extremely popular superfood. Must try
my hand at cooking oven-baked Kale chips that are popping up in cookbooks and
food blogs everywhere. Stay tuned.
INGREDIENTS
- 1 bunch kale, washed & stems removed
- 3 green shallots, finely chopped
- 1 large garlic clove, finely chopped
- 1/4 cup roughly chopped fresh parsley
- 2 tablespoons olive oil
- juice of 1 small lime
- 2 tablespoons finely grated sheep's pecorino cheese, plus extra to serve
COOKING
1. Place all ingredients and a pinch of sea salt in a food processor or blender and process/blend for a few minutes until ingredients are well combined. You will need to stop the processor / blender several times to scape the edges of the processor/blender so that all ingredients are evenly mixed. Serve with extra grated cheese if desired. Store in an airtight container in the refrigerator for 5-6 days.
Serve spread on top of rice/corn thins/cakes, as an accompaniment to a salad, as a topping/sauce for pasta or even to flavour a plain bowl of rice.
Makes / around 1 1/2 cups
Total Preparation time / 10 minutes
Total Cooking time / 5 minutes maximum
x Emily
