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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A different pesto, great on pasta and chicken. This is from Harvest Eating by Keith Snow. Ingredients:
1 1/2 lbs kale (about 2 cups cooked) |
1/2 cup toasted almond |
2 tablespoons chopped shallots |
1 garlic clove |
4 tablespoons grated parmigiano-reggiano cheese |
salt & pepper |
1/2 cup olive oil |
Directions:
1. Steam the kale for 10 minutes and let cool.
2. Place kale, almonds, shallots, garlic, cheese. salt and pepper in a food processor.
3. Pulse several times to combine then drizzle in the oil as you continue to mix.
4. Adjust seasoning as needed.
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