Recipe: kale pesto
Kale is a typical Dutch winter vegetable, packed with vitamin C and rich in calcium and iron. And during the winter months (from October through February), it is widely available. In America, they can’t get enough of our kale, and actually, neither can we. You can make a deliciously comforting stamppot with it or, surprisingly: pesto!
You often hear that kale tastes better after a touch of frost, and that’s true. When exposed to temperatures below freezing, starch is converted into sugars. Kale does this to lower its own freezing point, but it also brings a whole new flavor: the kale becomes less bitter and a little sweeter.
Frying and flowers
When you think of kale, you quickly think of the classic stamppot dish, with a piece of sausage on the side, and done. But you can also fry, blanch, stir-fry or dry kale in your oven to make kale chips and last but not least: even put it raw in a bouquet of flowers! (Believe us, this really is a fun gimmick).
And what about kale pesto? Delicious for a comfort food variation: spaghetti with kale pesto & sausage. This kale pesto recipe is extra delicious if you serve crispy fried sausage with your pasta and pesto. Think fennel sausage, bacon bits or, also perfectly fine: vegetarian sausage. Culinessa’s tip: as long as it ‘crunches’, it’s delicious. Finish with a pinch of Parmesan cheese. Delicious!
How to make kale pesto
- Boil the kale for two minutes
- Squeeze it out well and pat dry
- Put the cooked kale together with the other ingredients in a food processor
- Blend until the pesto has the right consistency
- Taste and, if necessary, season with salt or extra lemon juice
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