Black Kale Pesto Sauce
...while basil sleeps
Pesto is one of my favorite sauces (I’m Ginny), like for many others person in the world! For both pasta and bruschetta. I would love to eat it all year round! In the winter you can find basil at the market, certainly, you can find everything all the time now. But we all know that best way to enjoy food , is to eat ingredients that are in season. When it gets really cold there is one vegetable that I love. It’s Kale! In addition to making delicious Ribollita and many others dishes, it’s great for making a winter Pesto. Ingredients are practically the same as Genovese Pesto, the only thing is that kale must be boiled before blending with the rest of the ingredients. For Kale Pesto sauce I personally use just almonds instead of mixed nuts, as in others recipes, and I put also Parmigiano cheese. Then some Pecorino Romano cheese on the pasta or bruschetta, to serve.
Tips after blending all the ingredients, you can add some grated lemon zest, to give a touch of freshness (this is a tip of our nephew Pietro, a good young cook!).
Black Kale Pesto Sauce
Equipment
- Blender
Ingredients
- 1 Bunch Black Kale Cleaned and blanched
- 1 clove Garlic peeled
- 1 handfull Almonds
- 50 gr Parmigiano cheese in chunks
- 4 tbsp Extra Virgin Olive Oil
- Coarse Salt
- Water
Instructions
- After blenched the kale, transfer in a bowl with cold water and ice, to preserve the color.
- Transfer the ingredients in a blender tumbler: drained kale, garlic, parmigiano, almonds, oil and blend until smooth and creamy. Add some hot water to make mixture more fluid, add coarse salt as taste ( just a bit, less than a pinch) and blend for few seconds.
- Boil water for the pasta, add coarse salt and then the pasta to cook al-dente.
- Transfer Pesto in a bowl, add some hot pasta cooking water ( few spoons) and stir.
- With a strainer transfer the Pasta directly in to the bowl, add some hot water if needs, stir well. Add some Pecorino Romano on top, to serve.
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