Kale Pesto
How do you prepare kale pesto (Tuscan kale)?
Boil the cleaned kale leaves for 10 minutes and rehydrate the sun-dried tomatoes. Blend the drained kale with walnuts, tomatoes, oil and a little cooking water in a food processor. Add breadcrumbs little by little until you reach the desired consistency to use it as a sauce or spread.
A delicious vegan pesto to serve with a good plate of pasta or simply enjoy as a spread with your favorite bread. It can even be used as a base for a delicious pizza with pesto and mozzarella.
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Servings: Serves 4
Ingredients
- 200 g kale (Tuscan kale)
- 5 walnuts
- 3 sun-dried tomatoes
- 3 tablespoons whole wheat breadcrumbs
- 50 ml extra virgin olive oil
Instructions
Gently wash the kale leaves, place them on a cutting board and remove the central rib, leaving only the softer part of the leaves. Cut them into thin strips.
Bring water to a boil in a pot and add the chopped leaves for 8-10 minutes. Let the vegetable cool slightly in the cooking water, which we will keep.
Place the tomatoes in a little warm water to rehydrate them. Meanwhile, coarsely chop the walnuts.
Once the kale is warm, almost cold, drain it without discarding the water. Place it in a blender or immersion blender cup, together with the drained tomato, walnuts, oil, about 150 ml of the cooking water, and blend.
Gradually add the breadcrumbs until you reach the consistency you want. It should not be liquid, but not too thick either. Adjust the salt. Enjoy it as a spread with bread or in your sandwiches, or use it as a pasta pesto by warming it slightly.
Enjoy your meal!
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- 200 g kale (Tuscan kale)
- 5 walnuts
- 3 sun-dried tomatoes
- 3 tablespoons whole wheat breadcrumbs
- 50 ml extra virgin olive oil