Tuscan Kale Pesto Recipe
This pesto recipe uses Tuscan kale aka cavolo nero and a handful of everyday ingredients for a delicious and nutrient packed sauce.
Servings: 20
Equipment
- This is an affiliate link.blender or food processor
Ingredients
- 400g / 14 oz cavolo nero (Tuscan kale)
- 1-2 cloves garlic
- 100g / 1/2 cup almonds toasted
- 165ml / 2/3 cup This is an affiliate link.extra virgin olive oil
- 100g / 1 cup Pecorino Romano cheese or Parmesan cheese
- salt to taste
Instructions
- Wash the kale and remove the stalks. Cook the kale with 1-2 cloves of garlic in a pot of salted water for 5-7 minutes. While the kale is cooking, toast the almonds on a dry pan for 5 minutes. Cool and set aside.
- Drain and add both the kale and the garlic to a food processor or a blender, then add the cubed Pecorino Romano cheese with toasted almonds and olive oil, process until smooth. Add salt to taste.
- Store in an airtight container with a layer of olive oil on top to prevent discoloration
Notes
If you prefer bolder flavours, add your garlic raw.
Nutrition
Calories: 122kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 111mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2019IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 1mg