Sauce Base: Kale Pesto
hi fans today I made a homemade kale pesto, using walnuts, kale, salt, and oil. I will show you 3 different ways to use up that sauce. today's idea will be on my facebook page @ www.facebook.com/chefavamarie and like me for more tips and recipes along the way if you live in san mateo county and san Francisco. so I hope you blend this beautiful sauce and use it in a lot of ways so get cooking
Kale pesto
4 cups chopped stemmed kale
3/4 cup olive oil or more if needed
4 tablespoons toasted walnuts
1 clove garlic
pinch of salt
in a large sauté pan heat a nonstick pan over medium high heat. sauté kale lightly in batches until slightly wilted 2-3 minutes not wimpy and overdone please. then transfer half of the kale in the blender and save some kale to add in to the blender as it blends. add the garlic, toasted walnuts and salt. close the lid and blend until smooth slowly adding the oil in a steady steam as the motor of the blender runs to create a creamy pesto sauce. store in containers and it will last up to a week in the fridge and makes 2 1/2 cups sauce (enough for 3 recipes)
4 cups chopped stemmed kale
3/4 cup olive oil or more if needed
4 tablespoons toasted walnuts
1 clove garlic
pinch of salt
in a large sauté pan heat a nonstick pan over medium high heat. sauté kale lightly in batches until slightly wilted 2-3 minutes not wimpy and overdone please. then transfer half of the kale in the blender and save some kale to add in to the blender as it blends. add the garlic, toasted walnuts and salt. close the lid and blend until smooth slowly adding the oil in a steady steam as the motor of the blender runs to create a creamy pesto sauce. store in containers and it will last up to a week in the fridge and makes 2 1/2 cups sauce (enough for 3 recipes)
Comments
Post a Comment