OK so it’s colder, and I am also looking for easy to make food that is healthy. And I know that some of you are fasting in the run up to Christmas. So this recipe is a great one to have. The recipe below makes more than needed for two portions. I store the rest in the jar, cover it with olive oil, and put it in the fridge and it’s ready at a moment’s notice. If I store it longer than 2 weeks, I freeze the pesto. I am partial to the traditional basil-pine nut – garlic- parmesan cheese combination, but I still was able to get the same punch with kale, as I modified the proportions to make sure the flavour still came through with pesto-like strength. Enjoy! PS The new website is almost ready, and I hope to have it launched before Christmas. Fingers crossed. So much going on right now – cookbook recipes, cookbook editing, new recipes and much more. I am excited for when this all falls into place.
Makes: 10 servings
Difficulty: 1/5
Time: 10 minutes
Ingredients
1/4 teaspoon Ardo Garlic
70 grams grated Castelli Parmigiano Reggiano, plus one more tablespoon
2 & 1/2 cups Ardo Loose Curly Kale
1/2 cup Horio Organic Olive Oil
1/2 teaspoon Maldon Sea Salt Flakes
1/4 cup, loosely packed, fresh basil leaves*
juice from half a lemon*
1/2 cup lightly toasted unsalted nuts, (I used 1 tablespoon cashew nuts and the rest pine nuts)*
1 pack Rana Potato Gnocchi (per 2 people)
*All ingredients available at foodhaus except those marked with an *
Recipe
1. Add all pesto ingredients to a food processor and blend into a smooth sauce. You will be making more pesto than is needed for this recipe, but you can store leftover pesto in the fridge if you wish.
2. Cook the gnocchi according to instructions on packet. Drain, and then add 2 to 3 tablespoons of the pesto to the gnocchi. Serve immediately with grated Parmigiano Reggiano on top.
