This is courtesy Suse, by way of many exotic locales .....
CURLY KALE PESTO
100g curly kale, chopped
50g pecan nuts, chopped
1/2 garlic
50 g of old dutch cheese (Amsterdammer, very mature Gouda or something like that. If you don't get mature Dutch cheese, mature cheddar should be fine as well.)
4 table spoons of olive oil
salt and peper
Cook the curly kale in 1 cm of salted water for some 10 min, keep it covered. Pour off the water and let the kale cool off slightly.
Roast the nuts in a dry pan, don't let them burn, so keep them moving!
Puree the kale, the nuts, the garlic, the cheese and the olive oil into a coarse pesto. Adjust seasoning with salt and freshly ground peper.
Very nice with boiled potatoes or fried potatoes or whatever else you fancy.
100g curly kale, chopped
50g pecan nuts, chopped
1/2 garlic
50 g of old dutch cheese (Amsterdammer, very mature Gouda or something like that. If you don't get mature Dutch cheese, mature cheddar should be fine as well.)
4 table spoons of olive oil
salt and peper
Cook the curly kale in 1 cm of salted water for some 10 min, keep it covered. Pour off the water and let the kale cool off slightly.
Roast the nuts in a dry pan, don't let them burn, so keep them moving!
Puree the kale, the nuts, the garlic, the cheese and the olive oil into a coarse pesto. Adjust seasoning with salt and freshly ground peper.
Very nice with boiled potatoes or fried potatoes or whatever else you fancy.
Tested March 6, 2010
I used a bunch each of red and green kale instead of curly kale. I also added a few sundried tomatoes. I could only find old amsterdam aged gouda. No Amsterdammer for me.
4x the recipe but still very good. I was surprised how tasty a collection of stinky stuff became.
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