Black Kale Pesto Sauce
Winter Pesto
Equipment
- Blender
Ingredients
- 1 Bunch Black Kale Cleaned and blanched
- 1 clove Garlic peeled
- 1 handfull Almonds
- 50 gr Parmigiano cheese in chunks
- 4 tbsp Extra Virgin Olive Oil
- Coarse Salt
- Water
Instructions
- After blenched the kale, transfer in a bowl with cold water and ice, to preserve the color.
- Transfer the ingredients in a blender tumbler: drained kale, garlic, parmigiano, almonds, oil and blend until smooth and creamy. Add some hot water to make mixture more fluid, add coarse salt as taste ( just a bit, less than a pinch) and blend for few seconds.
- Boil water for the pasta, add coarse salt and then the pasta to cook al-dente.
- Transfer Pesto in a bowl, add some hot pasta cooking water ( few spoons) and stir.
- With a strainer transfer the Pasta directly in to the bowl, add some hot water if needs, stir well. Add some Pecorino Romano on top, to serve.
