This recipe features my all-time favorite green: Toscano kale–also known as Cavolo Nero (or dinosaur kale, black kale or Tuscan cabbage). This pesto can be used in many different ways–a few of my favorites are spread over flatbread; mixed with a little ricotta or soft, homemade cheese and tossed with pasta; or thinned with a little olive oil and used as a sauce for poultry.
The first version of this that I made had anchovies in it, which I absolutely love, and I often throw in a few anyway. Unfortunately, it seems that not many people share my passion for anchovies, so I’ve left them out. If you appreciate gastronomic nirvana like I do, add 3-4 fillets during the final puree to add flavor and depth.
Kale and Spring Onion Pesto
Make it vegan: Use 1/4 c. nutritional yeast or more nuts in place of the Parmesan.
Make it nut-free: Use extra Parmesan or nutritional yeast.
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