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Saturday 6 September 2014

An Excellent Kale Recipe

Pesto

Trim leaves of 2 large bunches of kale, blanch, drain and chop.

Food process with 1 cup chopped sun-dried tomatoes, 4 garlic cloves, 1 cup olive oil, 0.75 cup grated Parmesan cheese and 0.75 toasted walnuts.



Pasta

Chop 3 large Portobello mushrooms and grill in 1 tsp olive oil.

Cook 450g penne. When ready, add mushrooms, 1.5 cups pesto, mix, serve, sprinkle with grated Parmesan, eat.


The Pesto will freeze well. Enjoy.

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