I love making a good pesto, and I recently found a fantastic new recipe. For this special green pesto recipe, you can use any green leafy veg. I used Kale, but you could use Spinach or Cavelo Nero, etc. You can really be quite creative with pesto.
Ingredients:
1/2 cup of almonds
about 4 handfuls of kale (only the green leaves)
about 1/4 cup of olive oil
75g parmigiana/ pecorino
2-3 garlic cloves
salt and pepper
fresh chilli (optional)
Directions:
Blend everything in a food processor, it should be slightly lumpy. The pesto needs to be very moist, so add more olive oil, if it is too dry. Because pesto is in olive oil, it lasts quite well in the fridge. Just put in an airtight container, glass is best, and use within about 2-3 weeks.
For the rest of the dinner
Ingredients:
ham
a handful of cherry tomatoes
pasta
Directions:
Dice ham and cut tomatoes in half. Fry ham and tomatoes until slightly brown. Boil pasta. Drain and mix in the pesto (you only need about half of the pesto batch for 500g pasta). Mix in the ham mix, sprinkle with more parmesan and voilà!
Buon appetito!
x
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