Kale, Walnut, Parsley, Lemon Pesto
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Ingredients
- 2cups Medium EVOO
- 2tbsp Sicilian Lemon White Balsamic Vinegar
- 3tbsp Lemon EVOO
- 2tbsp Roasted Walnut oil
- 1large bunch kale (Tuscan kale works best)de-stemmed and chopped finely
- 1bunch flat-leaf parsleyleaves removed and chopped
- 4 garlic cloves
- 1cup raw walnuts
- 8oz parmigiano reggianoplus a good handful extra to balance oil
- sea salt and pepperto taste
Instructions
Option #1: Food Processor
- Place all ingredients – except olive oil – in the bowl of a food processor and pulse them a few times, until broken down. With a gentle whirring of the machine, drizzle in slowly the olive oil so a fine emulsion begins to emerge. Season with a little salt and pepper. Store in a jar for up to 7 days.
Option #2: Mortar & Pestle
- Add salt and garlic to mortar. Grind garlic to a creamy paste.
- Add walnuts to mortar and grind into fine crumbs with the garlic.
- Finely cut the kale and parsley. Add to the mortar. Pound the green leaves until they begin to break down into smaller pieces and blend into a bright green sauce. You might want to do this in portions and add the leaves bit by bit.
- Drizzle in olive oil gently and slowly, mix all ingredients.
- Add Lemon EVOO.
- Add a dash of vinegar, and stir through the Parmigiano Reggiano.
- Season with salt and pepper, to taste. You may want to add another dash of vinegar to balance out the flavors.
Recipe Notes
