Pesto can be made in many different varieties and almost all of them is super delicious! We mean what can spoil a good amount of parmesan, olive oil and lots of fresh GRIM vegetables. This time we will take a look at the back kale and turn it into a lovely pesto.
For this recipe you will need:
Black Kale — 200g (Find it in the GRIM-box from week 37)
Water
Garlic — 2 cloves
Extra virgin olive oil — 1½ dl
Lemon juice — 1tbsp
½ Avocado
Salt
Roasted pine nuts — 30g
Parmesan — 30g
How to make it:
First, rinse and separate the leaves from the stems of the kale. Then take a small pot and bring it to a boil.
When the water boils, add the kale and let it cook for around 1 min.
Drain the water from the kale and blend it to a roughly with the garlic, olive oil, lemon, avocado and salt.
Fine adjust the consistency of the pesto with the pine nuts and parmesan.
Serve and enjoy!
