Recently, the term pesto refers to many different recipes, however prepared with similar combinations of ingredients and using the same method. Classic pesto is usually made from pine nuts, garlic, basil, olive oil and Parmigiano Reggiano cheese. In this recipe, I have listed basil for kale and pine nuts for cashews.
The traditional method of preparing pesto is to grind all ingredients in a mortar, but we can easily make the task easier and use a blender.
What to serve kale pesto with? With the same pesto as traditional pesto, i.e. pasta, bread, eggs, baked vegetables...
100 g of kale - only leaves, no hard stalks
100 g cashews
50 ml of linseed oil
50 ml of olive oil
40 g of grated Parmesan cheese - parmigiano reggiano
1 clove of garlic
1-2 tablespoons of lemon juice
1/2 teaspoon sambal oel or a pinch of chili
Roast the cashews in a pan for a few minutes until they are lightly golden. Thoroughly wash the kale leaves, dry them and chop them finely with a knife.
Put the roasted cashews into a tall dish, add garlic, kale, olive oil, sambal oelek, Parmesan cheese, lemon juice, a little salt and pepper. Using a blender, the so-called "giraffes", mix everything. Try and season to taste, if the pesto is too thick, add olive oil, if too thin, add kale or Parmesan.
Enjoy your meal!