As it turns out, kale is perfect in a pesto. It has a tangy and pungent taste that goes exceptionally well with the mild softness of the cheese and the warmth of the chili. A new favourite of mine, and so easy to make, this may be the first but definitely not the last kale pesto I make. It calls for refinement and experimentation: More herbs, spices? Pine nuts or hazelnuts in the place of almonds? Only time and trial-and-error will tell.
Makes 1 small jar of pesto:
150-200 g fresh kale, shredded
1 chili, chopped, seeds discarded
½ garlic clove, chopped
a handful of almonds, chopped finely
25 g parmesan cheese, grated
salt and pepper
olive oil to taste, about 4-5 tablespoons
Put everything in a mini chopper or blender, blend and add olive oil gradually until you’ve reached the preferred consistency. Season to taste.
Use as a spread in a sandwich, as a topping on fish or meat, or as a pasta sauce: Mix freshly cooked spaghetti thoroughly with pesto, add a squeeze of lemon juice, toasted almonds and grated parmesan cheese.