Monday, March 4, 2013

Kale Pesto

From Evan Kleinan's Good Food.
Kale Pesto

Last week I ate dinner at Superba Snack Bar in Venice. I noticed that Chef Jason Neroni had several unique pestos on his menu. I tried his curry leaf pesto which he pairs with roasted asparagus and a fried duck egg; but I also noticed that he has a kale pesto on his brunch menu. He tosses the kale pesto with market vegetables and tops it off with two sunny side up eggs for weekend brunch goers. Hear Jason talk about pesto this weekend on the show and find his recipe for Kale Pesto below.

1 bunch black kale

2 cloves raw garlic

½ cup parmesan

¼ cup extra virgin olive oil

2 tbsp lemon juice

Salt and pepper to taste

Place all ingredients except the extra virgin olive oil in a food processor. Puree and slowly add the extra virgin olive oil until incorporated.

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