I had 2 very
large bags of kale in my fridge last week and thought pesto. It's a really
great versatile sauce and the oil does does not cancel out the vitamins. I have
made a squash gnocchi (above) and used it for salads, vegetables, eggs, bread
and will continue to use it for any other condimental uses I can think of.
Especially as this makes loads, Therefore finding uses is a commitment for the
next few weeks.
This makes
approximately 4 jars
1
large bag of kale
100g
of walnuts
4
heaped tablespoons Parmesan
100
ml walnut oil
200
ml olive oil
150ml
linseed oil
2/3
tsp salt
Juice
1.5 lemons and the zest
Lots
of freshly ground black pepper
Wash
the kale and cut the leaves from the stalks. I have a small blender therefore I
had to add the kale bit at a time. Don't remove it before adding more just keep
adding it really goes down to nothing.
Whilst
the blitzing is happening toast the walnuts in a pan and then crush them a
little in your pestle and mortar.
Now
add the lemon juice, salt and walnuts and Parmesan to the kale and pulse for a
minute. It should be blended enough by now. Kale is quite tough and therefore
the pulp shouldn't be too chunky. However a pasty consistency will lack texture
so keep an eye on it.
Now
put the kale mixture in to a bowl and add the oils. You could use any
combination of oils. The walnut is a must. I didn't want to use my whole bottle
of olive oil hence the flavourless oil. A lot is required as the kale literally
drinks it. Plus it is a high volume so it's only really around 100ml per jar. I
added the walnut, linseed, olive and then combined. The order doesn't matter
just add slowly so that you don't add too much. Stop when it looks like pesto.
Add the black pepper and combine.
To
store; take the jars and scrub with soap and boiling hot water. When the pesto
is in the jars leave a little space and top it up with olive oil. This will
keep it fresh and stop it from discolouring. Store in the fridge and it should
keep for a couple of weeks if not more! I made it a week and a half ago and
it's still fresh.
