All the ingredients we use are organic, for this recipe you need :
- 120 grams of kale leaves
- 1 garlic clove
- 25 g extra virgin olive oil
- 50 g walnut kernels
- 30 g of pine nuts
- The juice of the lime ½
- Salt and pepper
Carefully wash the kale and cut the leaves along the stem and discard the stem.
Peel the garlic.
Put all the ingredients in the food processor, add 1 or 2 tablespoons of water, salt and pepper and mix at maximum speed until smooth.
You can add a little more oil to your taste and texture.
Transfer it to a small bowl and the pesto is ready to be spread... either on slices of Zealia bread, of course, or to be eaten with gluten-free pasta.
For this, cook the pasta al dente, drain it. Then put it back in the pan over medium heat, add the pesto and stir it enough to spread the sauce well and reheat everything.
In Same Category
No comment at this time!