The Tuscan kale pesto is a completely new recipe for me; I had never eaten it or prepared it before.
This is because Tuscan kale is not a usual vegetable around here, or at least it wasn’t until a few years ago, before this current era of culinary fusions began. A definition I find very descriptive and had already used in the piadina recipe, when telling you how traditionalist the culinary culture in this little piece of Romagna was until quite recently.
And how consequently some of my discoveries were delayed. Like that of Tuscan kale, which in terms of time is certainly one of the most recent, if not the very last one.
I bought and ate it for the first time at the time of this salad (do you remember it?). Then, after a couple of simple sautéed side dishes, I cooked it as a condiment for pizzoccheri (😋).
Today I try again with the pesto.
To me, it’s delicious.
Of course, as widely anticipated, the rest of the troop didn’t jump for joy – but oh well! – 😄
But… not for the taste as I erroneously imagined, but for the color! Too dark! In short, I need to find a way to lighten this Tuscan kale pesto. Even if… not today! Because today I need it to be green!
Yes, today the recipe for Light and Tasty must have a green ingredient, and therefore, despite the name, this Tuscan kale pesto which is not black, is as green as I need it to be. 😃
Below are other of my ‘alternative pestos’:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 3-4
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2.1 oz Tuscan kale
- 3 walnuts
- 1 tbsp almonds
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste orange zest (grated)
Tools
- Chopper
Procedure
1. Wash the Tuscan kale, remove the central rib by pulling the leaves by hand or using a knife.
2. Roughly chop the leaves then place them in a chopper with the garlic, almonds, and walnuts.
3. Chop everything adding the oil and two tablespoons of water.
I always add a small amount of water to pestos because it allows reducing the oil and thus lightening the pesto. Then it’s always possible to adjust the oil when dressing the pasta.
4. Finally, add a grate of orange zest, an idea that came to me thanks to the previously mentioned Tuscan kale salad with orange and apple, where I really liked the Tuscan kale-orange pairing.
5. Use the Tuscan kale pesto to dress the pasta, briefly sautéing it. It is helpful to add more oil at this stage, if desired, and a couple of tablespoons of pasta cooking water.
As you can see, it remained a bit grainy because I wanted the recipe to be as light as possible, so I didn’t add more oil or cheese.
👉 But it’s possible, to your taste, to enrich the pesto with Parmesan or Pecorino, or “mellow it” with a fresh spreadable cheese.
Enjoy your meal!
Carla: Artichoke Velouté with Shrimp
Daniela: Spring Vegetable Side Dish
Elena: Salad with Salmon Trout and Avocado
Flavia: Fluffy Cake with Matcha Tea and Poppy Seeds
Franca: Maccheroncini with Green Chickpeas
Milena: Matcha Tea Cream
Serena: Guacamole
Salt-Free Tips
The intense flavor of Tuscan kale pairs well with the ultimate flavor enhancer: garlic.
Additionally, as always, instead of salt, you can trick your taste buds by using a pinch of chili pepper.
In the absence of orange zest, I am sure that lemon zest would also go great with Tuscan kale. If you try it before me, let me know what you think!
🤗
If you’re interested in reducing or eliminating salt, always remember to:
Gradually decrease salt, as the palate needs to gradually adjust and shouldn’t notice the progressive reduction.
Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
Use seeds. Sesame, pine nuts, almonds, walnuts…
Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
Use my salt-free vegetable granule
Prefer fresh foods.
Avoid boiling, prefer cooking methods that don’t lose flavor (grill, foil, steam, microwave)
Avoid bringing the salt shaker to the table!
Allow yourself the occasional indulgence. It’s good for the mood and helps perseverance.
If you don’t want or can’t give up salt:
You can still try my recipes by salting according to your habits.
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