The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺

Ingredients (for a big glass jar):

  • Kale leaves 10,5 oz
  • Parmesan cheese 1,8 oz
  • 1 handful toasted almonds (minced)
  • extra virgin olive oil q.s.
  • salt q.s.

Steps:

  1. Wash kale leaves and cut them into small pieces.
  2. Bring water to a boil and cook the leaves for about 15-20 minutes.
  3. Drain the leaves and cool them; squeeze to remove the water in excess.
  4. In a food processor combine kale leaves, almonds, a pinch of salt until the kale leaves are finely chopped; with the motor running, drizzle in the olive oil; scrape down the sides of the processor; add the cheese and pulse to combine.
  5. Toast a few slices of homemade bread and cover with kale pesto; it will be a tasty snack to serve before a meal.

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