Pesto di cavolo nero
Tuscan Kale Pesto
Ingredients
- 1 bunch 1 bunch of Tuscan kale, about 200g/7 oz untrimmed
- 50g 2 oz shelled walnuts
- 1-2 cloves garlic optional
- 30g 1 oz parmigiano-reggiano freshly grated
- olive oil
- salt
Instructions
- Trim the kale leaves of their thick stems, then blanch them in boiling water for about 3 minutes.
- Drain the kale leaves in a colander and run them quickly under cold water. Squeeze them dry and chop them roughly.
- Add the blanched kale leaves to the bowl of a food processor, along with the walnuts, garlic and a small pinch of salt. Pulse until you have a rough paste. Now run the processor continuously while you drizzle in enough olive oil to produce a smooth and dense paste.
- Turn the paste out into a small mixing bowl. Mix in the grated cheese. If need be, thin out with more olive oil (or some of the kale cooking water) so you have a very thick but just pourable mixture. The oil should make it glisten.
- Taste and adjust for seasoning.