The light kale pesto without cheese is a digestible, tasty, and light dressing.
Kale, the undisputed star of the Tuscan “ribollita”, was once hard to find in my Sicily but is now available in the more well-stocked fruit and vegetable stands.
Kale has a strong and intense but not overwhelming flavor, perfect for making a rich and creamy pesto that I offer you in a light version.
For nuts in shell, consider that 0.7 oz covers the recommended daily portion.
If you wish, add grated cheese when consuming it.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
You can vary the nuts used, instead of almonds from hazelnuts to walnuts, from pine nuts to pistachios.
- kale (10-12 large outer leaves)
- 1 pinch baking soda
- 1 tbsp sliced almonds
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch dried red chili (coarsely chopped)
- 5.6 oz rigacuori pasta
- 1 tbsp sliced almonds
Suggested Tools
- Bowls
- Choppers or Mixer
Preparation
Select the kale leaves: 10-12 large leaves.
Wash them thoroughly.
Remove the central vein.Bring salted water to a boil in a pot.
Add the kale leaves without the central vein and a pinch of baking soda to keep them bright green and cook for 10 minutes.With the help of tongs, remove the boiled kale leaves and transfer them to a bowl.
If possible, move the bowl to the freezer for 10 minutes.Save the cooking water from the kale to:
• dilute the pesto if it turns out too thick;
• cook the pasta that you will dress with the pesto.
After 10 minutes take the boiled kale leaves out of the freezer.
In the mixer, pour:
• one tbsp sliced almonds;
• a pinch of salt;
• a pinch of pepper;
and blend.Add:
• the boiled kale leaves;
• a drizzle of extra virgin olive oil;
and blend.Transfer the pesto to a bowl.
Add a pinch of coarsely chopped dried red chili.Your light kale pesto without cheese is ready.
Enjoy your meal!
Cook the pasta in the kale cooking water if you saved it, rinse it under running water and drain it.
Pour q.s. kale pesto in a bowl or salad bowl where you will dress the pasta.
If the pesto turns out too thick, dilute it with q.s. kale cooking water.
Pour the pasta into the bowl with the kale pesto and mix.Plate.
Add a handful of sliced almonds.Your pasta with light kale pesto without cheese is ready.
Enjoy your meal!
The light kale pesto without cheese is a versatile ingredient:
• pasta dressing;
• preparation of first courses and risottos;
• legume flavoring [example hummus, soups, and stews];
• to accompany meat, fish, cheese, and eggs;
• seasoning for bruschetta and crostini;
• seasoning for sandwiches, tartines, and toast;
• sauce for sandwiches.
Preservation
If it should remain, you can store the light kale pesto without cheese in the freezer in:
• ice cube molds to flavor or use as a single portion.
