Kale pesto the unexpected recipe. For the first time, I bought kale at the supermarket. Long dark green leaves for a vegetable that is not typical of my region. I was very curious to try it, and I was impressed. Kale is a vegetable with a thousand virtues known since ancient times. This vegetable belongs to the Cruciferous family, a variety of cabbages like cauliflower, broccoli, savoy cabbage, and white cabbage. It has long, crunchy, and curly dark green leaves. Kale is a concentration of minerals and vitamins. It contains very few calories, about 49 calories per 100 grams, has diuretic, antioxidant, and laxative properties, and is also perfect for the health of the stomach and intestines. All these properties make it “a superfood” to consume for our well-being. The first recipe I prepared with Tuscan cabbage is Kale Pesto. A simple and quick recipe that you can also prepare in advance and perfect for seasoning pasta or just spreading on crostini, bruschetta, or accompanying roasts and boiled meats. I also recommend not to miss the recipe for Turnip Greens Pesto. Few and simple ingredients and I’m sure you’ll lick your lips just as I did! So let’s hurry into the kitchen and prepare a delicious Kale Pesto together.
AND DO NOT MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 114.88 (Kcal)
- Carbohydrates 2.70 (g) of which sugars 1.08 (g)
- Proteins 4.11 (g)
- Fat 10.35 (g) of which saturated 2.69 (g)of which unsaturated 3.43 (g)
- Fibers 0.90 (g)
- Sodium 151.81 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Kale Pesto
- 7 oz kale
- 1.75 oz grated Parmesan cheese
- 0.9 oz pine nuts
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
What You Need to Make the Pesto
- Immersion Blender
How to Prepare the Kale Cream
Wash the kale leaves. Cut them into pieces, removing the harder central part. Blanch the kale leaves in boiling water for 4 minutes. Meanwhile, prepare a bowl with cold water, adding a few ice cubes.
Drain the kale and place it in the bowl with cold water, so the leaves will remain a bright green color. After a few minutes, drain them well.
Pour the kale leaves, salt, pine nuts, and a clove of garlic with the central core removed for better digestion into an immersion blender cup. Blend and add the grated cheese and gradually the extra virgin olive oil.
Blend well at high speed, and your Tuscan Kale Pesto is ready. You can use it immediately or pour it into a jar with a little extra virgin olive oil on top and store it in the fridge for 2-3 days or freeze it.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the pine nuts with 30 grams of walnut kernels or 40 grams of almonds. For a stronger taste, you can replace the grated Parmesan cheese with the same amount of pecorino.
If you prefer not to add garlic, you can simply leave it out of the preparation.
Don’t miss the recipe for Zucchini Pesto
