Kale walnut pesto
Heat 1 tablespoon oil in small frying pan over medium-low heat. Add garlic and sweat until tender for about 1 minute. Set aside to cool slightly.
Ingredients
- 125 ml plus 1 tablespoonextra-virgin olive oil, divided
- 3cloves garlic, chopped
- 120 gwalnut halves, toasted
- 130 gpacked kale leaves, (about 1 small bunch, ribs discarded), chopped
- 40 gparmesan cheese, freshly grated
- 1lemon, juiced and peel grated
- -sea salt
- -freshly ground black pepper
- Amountingredient name
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Step 1
Heat 1 tablespoon oil in small frying pan over medium-low heat. Add garlic and sweat until tender for about 1 minute. Set aside to cool slightly.
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Step 2
To toast walnuts, spread in single layer in heavy frying pan. Cook over medium heat, stirring frequently, until lightly toasted for about 1 to 2 minutes. Remove from heat and set aside.
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Step 3
Combine garlic, toasted walnuts, kale, Parmesan and lemon peel and juice in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and pulse 2 to 3 times on high, using the Flex Edge tamper to push down ingredients as needed, until mixture is finely chopped. Add remaining 125 ml olive oil, increase speed to medium (Speed 5 or 6) and blend until oil is incorporated for about 30 seconds. Season to taste with salt and pepper.
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Step 4
Use immediately, or store in airtight container in refrigerator for up to 2 days or in freezer for up to 3 months (the pesto will darken over time).
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CHEF’S TIP
Toss it with your favourite hot pasta, and use a little of the pasta cooking water to thin the sauce to the ideal consistency, or toss it with courgette “pasta” strands.
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Step 1
Heat 1 tablespoon oil in small frying pan over medium-low heat. Add garlic and sweat until tender for about 1 minute. Set aside to cool slightly.
Step 2
To toast walnuts, spread in single layer in heavy frying pan. Cook over medium heat, stirring frequently, until lightly toasted for about 1 to 2 minutes. Remove from heat and set aside.
Step 3
Combine garlic, toasted walnuts, kale, Parmesan and lemon peel and juice in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and pulse 2 to 3 times on high, using the Flex Edge tamper to push down ingredients as needed, until mixture is finely chopped. Add remaining 125 ml olive oil, increase speed to medium (Speed 5 or 6) and blend until oil is incorporated for about 30 seconds. Season to taste with salt and pepper.
Step 4
Use immediately, or store in airtight container in refrigerator for up to 2 days or in freezer for up to 3 months (the pesto will darken over time).
CHEF’S TIP
Toss it with your favourite hot pasta, and use a little of the pasta cooking water to thin the sauce to the ideal consistency, or toss it with courgette “pasta” strands.