Tag Archives: kale pesto recipe

Kale Pesto

30 Oct

Kale Pesto Pine nuts sourdough

This recipe is part of a 7 course dinner which I recently prepared whilst in Vancouver. It is based on the original recipe of Brenda Fawdon. I reduced the pecorino cheese because my diner isn’t a huge fan of yellow cheese. I also used less pine nuts because I wanted the kale to stand out. Again, adjust to suit personal taste.

Try it and let me know what you think!

Makes 1 small bowl (increase quantities for larger portions)

Ingredients

  • 1/2 bunch of kale
  • 1/2 bunch of parsley
  • 1 small clove of garlic, chopped roughly
  • 1 lemon, zested and juiced
  • 50g of pine nuts, toasted
  • 50g of pecorino cheese, grated finely
  • 2 tbs of extra virgin olive oil

Method

Blanch kale leaves in hot water then transfer to icy cold water. Then add kale, parsley and garlic into food processor then blitz until rough. Add lemon zest, lemon juice and pine nuts blend until combined. Add pecorino and olive oil then stir through and combine. (For a finer result, just add pecorino and olive oil to processor and keep blitzing until smooth)

Season to taste and store in the refrigerator until ready to use. Serve on crusty Italian bread like sourdough or pane di casa.

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7 course dinner…at home

28 Oct

tasting menu

Recently, I spent last the 2 weeks of summer in Vancouver. Whilst I did get to savor some amazing food at several restaurants, I also had that one chance, to put my skills to the test and baptize a new kitchen.

A friend of mine had told me about a 5 course dinner that he had cooked to woo his girlfriend. I had to go one step further and cook an elaborate 7 course dinner. I have never cooked something so elaborate before and never in a kitchen I am unfamiliar with, but then I was not going to let that daunt me. I love challenges!

Leading up to the big day, I’d sourced enough ingredients to make 5 courses but needed to decide on another 2. Fortunately, two nights prior, I’d been watching an amazing documentary Step Up To the Plate. It provided plenty of inspiration, but in no way was it going to turn me into a 3 star Michelin chef overnight!

I still needed 2 more entrees. I narrowed it down to dishes which I thought would be hearty but not the stuff-you-silly kind. Soup it was. Besides, it was miserable outside, summer was coming to an end and rain, wind, cold was setting in.

Some of the dishes I made up, others I drew on inspiration and from participation at the Mondo Organics cooking class. Detailed recipes to follow.

Kale pesto on sourdough (original recipe by Brenda Fawdon)

Leafy green salad with semi-dried cranberries, pecans, goat milk fetta with a balsamic and agave dressing

Roasted tomato soup with thyme croutons

Wild mushroom soup with saffron croutons

Roasted pumpkin spelt gnocchi with sage butter sauce

Beetroot pearl barley risotto (adapted from original recipe by Brenda Fawdon)

Chocolate tofu tarts (adapted from original recipe by Brenda Fawdon)

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