Kale challenge #4: Nordic pesto

DSC_0018Who doesn’t love pesto? Traditionally made with fresh basil, this version gives a Nordic spin on the classic spread by substituting the quintessential Mediterranean herb with – you guessed it – kale.

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.


This entry was posted in Pasta and risotto, Sides & Snacks, Veggies and tagged , , . Bookmark the permalink.

4 Responses to Kale challenge #4: Nordic pesto

  1. I am so excited to see the great work you have been sharing! I am so happy to see your work!
    I will make sometime to try out your Pesto and all the great delights you have created!
    I will stay on touch and hope to see you when I am in Edinburgh.
    Take care and keep on ‘Creating’ !
    From ya N’awlins Mom

  2. Kale? Who knew! This is a must try!

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