We’re not a health blog, by any means, but, it’s hard to escape the sheer awesomeness of kale. This leafy green not only makes the headlines, it also trumps all the other vegetables at the supermarket.
Here in Germany, kale has always been popular, or should I say, normal to have on the family dinner table, especially amongst the good folk up north. There’s even kale festivals here. I mean, that’s serious kale-loving commitment right there.
So in light of kale’s nutritional benefits (protein, folate, vitamins A, C and K. It has more calcium than a glass of milk), the fact that it’s a winter vegetable, and we’re gonna be eating it for the next four months so you better get it in your cooking repertoire…(take a breath)…we’ve made (thanks to Donna Hay) the easiest, most versatile kale condiment for your eating pleasure.
- 200g kale, stems removed and roughly chopped
- 2 anchovy fillets (optional)
- 1 cup (55g) blanched almonds (or you can use pine nuts or walnuts)
- 1 cup (80g) finely grated pecorino, plus extra, to serve
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 1¼ cups (310ml) extra virgin olive oil
- Chilli flakes (optional)
Place the kale, anchovy, almonds, cheese, lemon juice and garlic in a food processor and process until finely chopped. Gradually add the oil, processing until well combined. Makes 1¾ cups.
** Don’t eat meat? Feel free to leave out the anchovies.
KALE PESTO 3 WAYS:
1. BREAKFAST – Spread it on toasted sourdough topped with fried eggs and salmon. Or simply add to a Brekkie Burger – because, well, who doesn’t want a burger for breakfast?
3. DINNER – When we cooked it up, we tossed the pesto through hot spaghetti and served with finely grated pecorino, chilli flakes and some grilled chicken (not shown in the image). Get creative.
HOT TIPP: Spoon any left over pesto into a clean glass jar, and pour olive oil on top until it covers the pesto (keeps it moist), tighten the lid and pop it in the fridge for up to a week.