Kale pesto

Ingredients for 1 servings:

• 125 g kale, fresh
• 80 g walnuts, fresh
• 80 g bacon, green (fatty back bacon, unsmoked)
• ½ onion(s)
• 30 g butter
• 3 pinches smoked salt
• n. B. Pfeffer
• 2 cloves garlic, fresh
• ½ tsp Parmesan, freshly grated
• 1 tsp, levelled sugar
• e.g. nutmeg
• 5 shots of rapeseed oil, organic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Jule’s style, for a glass

Trim the kale and trim off any coarse stalks. Wash and blanch for about 3-5 minutes. Let cool. Meanwhile, cut the bacon into very small cubes, along with the onion. First, place the bacon in a pan and fry, then add the onions and brown them. In another pan, toast the walnuts, then roughly chop them with a large kitchen knife. Place the cooled kale in a blender and add the bacon, onions, and walnuts. Melt the butter in the pan and add it. Mix well. Now add all the remaining ingredients to the mixture and mix everything well. You can now pour the pesto into the jar and close it tightly. The pesto goes well with pasta or other dishes, such as as a crust for fish or meat. I’ve also processed it into my kale mustard, for which the recipe is also in the database.