30MIN
I make mine on the stone grinder, at least that’s what one can call it in English, as the recipe was created long before the electric food processor so go original & make it in a big mortar and pestle… that way you end up with far better texture & fuller flavor. Of course also with handmade pesto.
It looks like our Coriander chutney. Apart from being full of in Calcium, Vitamin K and C so of course giving you added doses of chlorophyll as well, its the versatility of the product is what impresses me. Mix it with pasta, have it like a chutney, put it on toast or crackers or even mix it with baked potatoes for a healthy snack!
Off late, I have been experimenting a lot with kale – since It is easy to handle and cook with, like making chips, sautéing it in garlic, steaming it and having it just plain.
So presenting to you my version of Kale pesto –
Ingredients –
85g pine nuts or walnuts toasted
3 garlic cloves
75ml extra-virgin olive oil or canola, plus extra to serve
85g kale
Juice 1 lemon
Freshly ground black pepper, to taste
Method
Put the nuts, garlic, oils, kale and lemon juice on your stone grinder and grind away to a fine paste. Serve and olive oil, if you like.
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
Do share your views after making the recipe!
