Emprimir
Correo Electrónico
 |
 |
 |
 |
| prev | 1 of 4 | next |  Add a photo | |
Any delicate green or herb does well in a Pesto twist.
However, KALE, sun-dried tomato and walnuts kick into gear for a refined pesto punch.
For a dedicated post...refer here:
http://www.foodessa.com/2013/06/kale-sun-dried-tomato-walnut-pesto-and.html
Raciónes: 2 cups / 500ml
| Tags: |
Ingredientes
- . 1 large bunch of Kale (about 8 cups)
- . 10 sun-dried tomato slices
- . 1/2 cup (80g) raw walnuts
- . 1/2 tsp. (2.5ml) sea salt
- . 1/4 cup (20g) Parmigiano Reggiano (optional)
- . 1 small roasted garlic clove (optional)
- . 1/2 cup (125ml) e.v.Olive oil
- . 1/2 cup (125ml) grape seed oil
Direcciones
- . Clean* and spin off water from the kale leaves.
- . Place all ingredients in a high power blender and pulse a few times at first. Finish by blitzing until a smooth consistency is achieved.
- . Immediately pour into glass jars. Store in the refrigerator. Either use the pesto sauce in the next few days or freeze the jar without worry of breakage. If doing the latter, remember to thaw it in the refrigerator the night before use.
- *Cleaning tip for kale: Only the leaf part is truly edible. Just tear the leafy part off its ribs and stem. Use the stems for a possible homemade vegetable stock. Washing: Fill up a clean sink or basin with cold water...1/4 cup (50ml) white vinegar and a generous sprinkle of salt. This will insure that pesticides disappear from the leaf crevices. Keep pushing and swirling those leaves in this water cleanser. Remove the leaves and re-fill sink or basin and rinse. Strain and if possible, it's best to put them through the salad spinner.
- . Buon appetito and flavourful wishes...FOODESSA.com
